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Garden Fresh Corn and Black Bean Salsa


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  • Total Time: 25 minutes
  • Yield: 3 1/2 cups 1x

Description

Packed with fresh garden flavors. Recipe from PocketChangeGourmet.com.


Ingredients

Scale

Roasted Corn

  • Corn
  • Olive Oil
  • Salt, Pepper and Seasoned Salt {like Lawry’s}

Salsa

  • 1 can Bush’s Black Beans, drained and rinsed
  • 3 ears roasted sweet corn
  • 1 medium tomato, chopped
  • 68 yellow cherry tomatoes, cut in half
  • 1 medium cucumber, cleaned and chopped
  • 1 small onion, chopped

Dressing

  • 1/4 cup lime juice
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper {optional}

Instructions

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

Salsa

  1. In a large bowl, combine all ingredients

Dressing

  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
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes