Black Bean and Roasted Corn Salsa

Salsa in bowl

Trader Joe’s has pretty amazing black bean and roasted corn salsa. So amazing that it is usually gone two days after purchase. I decided to take matters into my own hands. The result – pretty amazing homemade salsa!


Black Bean and Roasted Corn Salsa

  • 1 cup fresh corn kernels (from 1-2 ears)
  • 5 vine-ripened tomatoes
  • 1 15oz can black beans, rinsed and drained
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 tbsp sunflower oil (olive oil can be subbed)
  • 1 tsp chilli powder
  • 1 tsp cumin
  • Juice of 1 lime
  • Fine grain sea salt to taste
  1. Preheat oven to 500 degrees F. Line baking sheet with aluminum foil.
  2. Cut tomatoes in half. Place cut-side down on lined baking sheet. Scatter corn kernels around tomatoes.
  3. Roast for 15-20 minutes. Let cool for 10 minutes. Remove tomato skins and chop tomatoes. tomatoes pre roasttomatoes post roast
  4. Place tomatoes, corn, and remaining ingredients in a large bowl, stirring to combine. Salt to taste. Flavors will intensify after some rest time.

salsa with chips


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