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Roasted Corn and Black Bean Salsa

Total Time

Prep/Total Time: 25 min.


3 cups

Sometimes I'll turn this into individual appetizers by putting a spoonful of salsa in a tortilla chip scoop, then topping with a small dollop of sour cream.


  • 2 cups frozen corn, thawed and undrained
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1/4 cup vegetable oil
  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Dash salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 tablespoon minced fresh cilantro
  • Tortilla chips


  1. In a small bowl, combine the corn and peppers. In another bowl, whisk the oil, garlic, cumin, chili powder and salt. Drizzle over vegetables and toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan.
  2. Bake, uncovered, at 425° for 10-15 minutes or until peppers are tender. Cool slightly. Transfer to a serving bowl; stir in the black beans and cilantro. Serve with tortilla chips.

Nutrition Facts

1/4 cup: 96 calories, 5g fat (1g saturated fat), 0 cholesterol, 83mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein.

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