roasted corn & black bean salsa

this incredible salsa is so delicious and versatile – try it as is with warmed chips or change it up with black-eyed peas, pintos or other favorite legume, serve it along side grilled quesadilla! enjoy – v


  • 2 cans black beans, rinsed
  • 16 oz bag frozen sweet kernel corn
  • 1/2-1 cup fresh cilantro, chopped
  • 1 bunch green onion, chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2-3 T olive oil
  • pinch of crushed red pepper
  • 1 T cumin
  • 2 plum tomatoes, chopped
  • 1 avocado, chopped
  • juice from 2 limes
  • Tajin, to taste
  • kosher salt and fresh ground black pepper, to taste

Heat oven to 450 degrees; spread corn on foil-lined baking sheet, pat dry with paper towel. Season with Tajin – roast for 10-15 minutes, remove and allow to cool slightly. In a large serving bowl, combine beans, corn, both green and red onion, garlic and jalapeño – stir, then add lime juice, crushed red pepper, olive oil, season with salt, pepper and more tajin, if desired. Just before serving, toss in tomato, avocado and cilantro – gently stir.

imagesNow that you have your tajin, why not visit your local farmer’s market for a fresh pineapple and some champagne mango – slice and season with tajin 🙂

Another great use: roasted corn-on-the-cob – season with lime juice, tajin and sprinkle with crumbled queso fresco – yum.

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