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.