Sunday, May 29, 2011

Roasted Corn and Black Bean Salsa

By the end of the week I had what seemed like a bushel of tomatoes on my counter. I didn't feel like making tomato sauce but some fresh salsa with home-baked tortillas sounded like the perfect Friday night treat!

The great thing about salsa is that pretty much anything goes. In this recipe, I used tomatoes, canned black beans and roasted corn as the main ingredients with cilantro, lime and a bit of chipotle sauce to finish it off.

The sweetness of the roasted corn really makes this salsa! I actually broiled it because we were out of propane. I shucked it and stuck it right under the heat until the kernels darkened (rotate it so it broils evenly).

Don't get too caught up in the quantities - just throw in whatever feels right or is on your counter!

2 large tomatoes, diced
1/4 cup chopped cilantro
juice of 1 lime
1 small can of black beans
1/2 red onion, diced
1 medium jalepeno, diced
1 ear of corn, roasted or broiled
dash of cumin
couples dashed of chipotle hot sauce
dash of salt

What to do:
Cut niblets off ear of corn.
In a large bowl, combine all ingredients.
Serve immediately or refrigerate until needed.


  1. That really new recipe corn for me and i will to try it soon. Thanks


  2. Oh, wow, this looks amazing! Who needs chips, I'd just eat it with a spoon~

  3. So many wonderful colors! And healthy toooooo! :D

  4. This is one of my all time favourite salads.

  5. Came across your blog on foodbuzz & am your newest follower!!!
    - Jessica @