Category, , , DifficultyBeginner

Looking for a great Mexican-inspired alternative to tomato salsa? Enter this tasty black bean and corn salsa with fresh red bell peppers. Mild, tangy and delicious.

Click "Yields" to change servings and ingredient quantities

Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
 ½ can organic cooked black beans, drained and rinsed
 ½ can of organic corn, drained
 ½ cup organic red bell pepper, diced
 ½ cup organic red onion, diced
 ¼ cup organic cilantro, chopped
 1 tbsp organic lime juice
 ½ tsp organic cumin powder
 ½ tsp organic coriander
 1 pinch organic cayenne
 1 tbsp organic olive oil
 1 pinch salt to taste
1

Preheat oven to 400ºf.

2

Mix corn with olive oil and spices on a sheet pan.

3

Roast corn in oven for 15-20 Minutes until golden. Mix halfway through to prevent burning.

4

Let corn cool slightly then mix it the rest of the ingredients and salt to taste.

5

Serve. Feel free to substitute dried then cooked beans and/or fresh corn.

Ingredients

 ½ can organic cooked black beans, drained and rinsed
 ½ can of organic corn, drained
 ½ cup organic red bell pepper, diced
 ½ cup organic red onion, diced
 ¼ cup organic cilantro, chopped
 1 tbsp organic lime juice
 ½ tsp organic cumin powder
 ½ tsp organic coriander
 1 pinch organic cayenne
 1 tbsp organic olive oil
 1 pinch salt to taste

Directions

1

Preheat oven to 400ºf.

2

Mix corn with olive oil and spices on a sheet pan.

3

Roast corn in oven for 15-20 Minutes until golden. Mix halfway through to prevent burning.

4

Let corn cool slightly then mix it the rest of the ingredients and salt to taste.

5

Serve. Feel free to substitute dried then cooked beans and/or fresh corn.

Good Earth Black Bean and Roasted Corn Salsa