cooking · Gluten-Free · Plant Based Diet

Roasted Corn & Black Bean Salsa

A corn and bean salsa that is light in taste and isn’t overwhelmed with beans. The roasting of the corn is hot for summer, but it goes quickly – and the salsa is worth the heat from the oven.


Roasted Corn & Black Bean Salsa


  • 4 ears fresh corn
  • ¼ cup sunflower oil
  • 1 cup diced sweet onion
  • 1 cup diced bell peppers
  • 1 15-ounce can black beans, rinsed and drained
  • 3 limes, juiced, about ½ cup juice
  • Fine sea salt
  • Ground black pepper
  • Fresh cilantro leaves


Preheat oven’s broiler to high. Line a rimmed baking sheet with foil.

Husk corn, discarding. Stand corn upright, holding with one hand, while running a chef’s knife down the ear, to cut off the kernels. A deep bowl helps keep the corn from flying everywhere, you will need about 3 cups kernels. Toss corn with 2 Tablespoon oil, spread on prepared sheet.

Place under broiler, about 8″ below heat, for 5 to 10 minutes, until corn is turning golden brown. Check often! Set aside to cool.

In a large bowl, toss together onion, bell peppers, black beans, lime juice and remaining 2 Tablespoons oil. Season to taste with salt and pepper, fold in corn. If you like cilantro, add in to taste. I used a few pinches. Refrigerate before serving.

Serve with chips for dipping, or serve over rice bowls, burritos and tacos.

Makes about 6 cups salsa, store in refrigerator tightly sealed.

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