Garden Fresh Corn and Black Bean Salsa
Prep time
Cook time
Total time
Packed with fresh garden flavors. Recipe from
Serves: 3½ cups
Roasted Corn
  • Corn
  • Olive Oil
  • Salt, Pepper and Seasoned Salt {like Lawry's}
  • 1 can Bush's Black Beans, drained and rinsed
  • 3 ears roasted sweet corn
  • 1 medium tomato, chopped
  • 6-8 yellow cherry tomatoes, cut in half
  • 1 medium cucumber, cleaned and chopped
  • 1 small onion, chopped
  • ¼ cup lime juice
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne pepper {optional}
Roasting Corn
  1. Heat grill to medium-high, brush corn with oil and sprinkle with salt, pepper and seasoned salt
  2. Cook for a few minutes, turn and continue cooking until corn is bright and nicely browned
  3. Cool slightly and cut off the cob
  1. In a large bowl, combine all ingredients
  1. Mix all ingredients and pour over salsa, stir to coat
  2. Cover and refrigerate for 4 to 24 hours. Serve with tortilla chips, on a sandwich or with a main dish
Recipe by Pocket Change Gourmet at