Roasted Corn and Black Bean Salsa
This recipe comes from Amy via Sandy.
Ingredients:
- Salsa Chunkage
- 1 package (1 lb.) frozen sweet, whole kernel corn, thawed
- 2 to 3 tablespoons vegetable oil
- ½ cup chopped red onion
- 3 Italian plum tomatoes (Roma) chopped (I used 6 tomatoes)
- 2 jalapeno peppers, seeded and finely chopped
- Salsa Dressing
- 1 tablespoon kosher or regular salt
- ¾ teaspoons ground cumin
- 6 tablespoons fresh lime juice – 2 limes (I bought a bottle of 100 percent lime juice and used that. It’s in the juice section at the grocery store)
- 5 tablespoons vegetable oil
- 2 tablespoons cider vinegar
Directions:
Preheat the oven to 450 degrees; in a bowl mix the corn and oill; spread mixture out on a cookie sheet; bake 18-22 minutes, stirring every 5 minutes until corn starts to brown; let cool.
Combine dressing ingredients in a small bowl or Tupperware container; shake well.
In large bowl, combine cilantro, onion, tomatoes, jalapenos, bell pepper, garlic, beans and roasted corn; mix well; add avocados and dressing just before serving; toss gently.
Serve with corn chips. You guys will chow this one down!!
