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Roasted Corn And Black Bean Salsa Recipe
|Fresh ears of corn/1/2 cup canned / frozen whole-kernel corn, defrosted||2|
|Tomato||1 Medium, chopped|
|Red onion||1 Small, chopped|
|Cooked black beans||1⁄2 Cup (8 tbs), rinsed and drained|
|Chopped green bell pepper/Chopped red bell pepper||1⁄4 Cup (4 tbs)|
|Jalapeno chilies||2 , seeded and diced|
|Garlic||1 Clove (5 gm), minced|
|Oregano||1 Teaspoon (Preferably Mexican)|
|Cumin seeds||1⁄4 Teaspoon|
|Olive oil||3 Tablespoon|
|Lime juice||2 Tablespoon (Fresh Preferred)|
Serving size: Complete recipe
Calories 1219 Calories from Fat 456
% Daily Value*
Total Fat 52 g79.9%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 640.1 mg26.7%
Total Carbohydrates 189 g63.1%
Dietary Fiber 32 g127.9%
Sugars 32.6 g
Protein 30 g60.5%
Vitamin A 66% Vitamin C 195.8%
Calcium 21.1% Iron 51.6%
*Based on a 2000 Calorie diet
Roast them over high heat in a dry, heavy skillet for a couple of minutes, or until the kernels are slightly browned, stirring constantly.
Remove from heat.
Combine the corn, tomato, onion, beans, pepper, jalapehos, garlic, oregano and cumin, and gently mix.
Whisk the oil and lime juice together, pour over the salsa and gently toss.