Roasted Corn & Black Bean Salsa

10-24-14

Roasted Corn & Black Bean Salsa

This gorgeous box arrived from Backyard Produce and I needed a side for a party on Saturday. This salsa instantly came to mind! It is always a huge hit and easy to make!

1 large red onion, diced
1 large bell pepper, diced
2 ears corn, roasted, then kernels removed from cob
2 large tomatoes, diced
1 can black beans, rinsed and drained
1 can rotel, drained 
for those that like some spice, add in diced jalapeno pepper

for dressing:
2 cloves garlic, mashed
1 tablespoon red cider vinegar
2 tablespoon olive oil
juice of half fresh lime 
your choice, chopped cilantro or chopped parsley or neither!

(If you don't want to make dressing, use a few tablespoons of robust Italian salad dressing)!

I use an indoor grill, with little olive oil, salt and pepper

Mix all veggies in bowl, add black beans and can of rotel 

In small mixing cup or bowl make dressing and whisk together. Drizzle over veggies and toss until all are covered. If too much liquid in bowl, just drain some off, as veggies sit, creates more "juice"!

Serve with your choice of tortilla chips.

Hint: leftovers are great mixed into scrambled eggs for an instant huevos rancheros! Eat plain or wrapped in a tortilla! 

Print Recipe