Monday, March 24, 2014

Roasted Corn and Black Bean Salsa

As promised, I wanted to share this DELICIOUS recipe, that is not just for chips.  It's so wonderful!  I don't know where this came from, but it has gone around our school.

Roasted Corn and Black Bean Salsa
16 oz. White Shoepeg Corn, Thawed
3 tbl. Olive oil
Roast for 18-22 min. @ 450, stirring often

1 tbl. Salt
¾ tsp. Cumin
5 tbl. Olive oil
2 tbl. cider vinegar
6 tbl. Fresh lime juice
Combine and set aside

1 cup cilantro, chopped
½ cup red onion, chopped
1 red pepper, chopped
2 tsp. minced garlic
2 15 oz. cans black beans, drained and rinsed
3-5 plum tomatoes, chopped
2 jalapenos, minced
2-3 avocadoes, chopped

Mix together, add cooled corn and dressing Chill about 6 hours before serving.

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