Roasted Vegetable Black Bean Salsa

4.50 (3)
⏱ 40 mins 🍽 9 cups 🌶 mexican 🏷 Black Beans

This vibrant salsa combines roasted garden vegetables with black beans and zesty spices. Roasting the corn, pepper, squash, and onion deepens their flavour before they are mixed with tomatoes, cumin, chilli powder, and lime juice. The result is a colourful, satisfying dish that is ideal for warm weather. Serve it well chilled as a dip with tortilla chips for a crowd-pleasing appetiser or snack.

Roasted Vegetable Black Bean Salsa

Ingredients

  • 2 (15 ounce) cans black beans, drained and rinsed well
  • 1 (16 ounce) bag frozen corn
  • 1 large green pepper, diced
  • 1 lb zucchini or 1 lb yellow squash, diced
  • 1 large red onion, diced
  • 2 large tomatoes, diced
  • 2 teaspoons cilantro
  • 2 teaspoons minced garlic
  • 1 tablespoon cumin
  • 4 teaspoons chili powder
  • 4 teaspoons lime juice
  • 1 tablespoon olive oil
  • salt and pepper, to taste

Method

  1. Place the corn, green pepper, squash and red onion into a baking pan.
  2. Pour the olive oil over the vegetables, season with salt and pepper, and toss to coat evenly.
  3. Roast the vegetables in a 425 degree F oven, stirring once, until they are tender and lightly browned, about 25 minutes.
  4. Let the roasted vegetables cool down.
  5. In a large bowl, mix together the black beans, diced tomatoes, cilantro, minced garlic, cumin, chilli powder and lime juice.
  6. Stir the cooled roasted vegetables into the bean and tomato mixture.
  7. Cover the bowl and place the salsa in the refrigerator to chill.
  8. This salsa is great with tortilla chips.

Nutrition (per serving)

Sodium23300 mg

Recipe details

CategoryBlack Beans
Cuisinemexican
AuthorKaren in St. Louis