Festive Roasted Corn Salsa

July 11, 2013

I love the sweetness that comes out when your roast corn. This is a favorite salsa of mine and can be used as a stand-alone with tortilla chips or as an accompaniment to so many dishes. This is a great make ahead dish when you want to save time!

4 cups of corn
1 serrano pepper, finely chopped
1 small can of black beans, drained and rinsed
½ medium red onion, diced
1 diced red bell pepper
2 T lime juice
3 T chopped fresh cilantro
1 t dried oregano
½ t salt
½ t ground cumin
¼ t ground pepper

Roast the corn and red bell pepper in a dry pan for about 15 minutes. It should start browning. Let the corn and red pepper cool. Mix all ingredients and serve at room temperature.
See the full directions on my site

Nutritions

Calories
379

Sodium
53mg
2% DV

Fat
18g
28% DV

Protein
4g
8% DV

Carbs
11g
3% DV

Fiber
3g
13% DV