Roasted Corn and Black Bean Salsa

Roasted Corn and Black Bean Salsa

Another wonderful recipe from Dad landed in my inbox not too long ago. Since fresh corn season is upon us, we were eager to fire up the grill and give this one a whirl. This summertime salsa is the perfect appetizer to serve with your favorite chips, but also works as a side on its own. The sweet taste from the balsamic reduction paired with the zing of the lime and cilantro makes it irresistible. It’s one of those dishes that you start out thinking, “Okay, I’ll just have a little…” but soon the whole bowl is gone…oops…

It’s a versatile recipe that can be tweaked to suit your fancy.  We subbed the can of Rotel Mexican Diced tomatoes with a fresh tomato, a small red onion, fresh cilantro, and lime juice. It’s fantastic!

Ingredients:

2 ears roasted corn, kernels cut off cob

1 15-oz. can black beans, drained

2 10-oz. cans Rotel Mexican Diced tomatoes w/ lime and cilantro, drained

3 tablespoons balsamic vinegar

2 teaspoons balsamic reduction (heat the vinegar slowly until it is like a syrup)

Optional additions:

1 tablespoon finely chopped fresh cilantro

1/4 cup finely chopped red onion

If good tomatoes are available, chop 1/2 cup of them

Preparation:

Combine all ingredients into a large bowl. That’s it!

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Comments (4)

  • Erin Renee 5 years ago Reply

    This looks super yummy! I am going to make this next week sometime. Love it!

    The Newlywed Chefs 5 years ago Reply

    Hi Erin! Thanks for stopping by! Hopefully you’ll have good weather for grilling the corn- let us know how it turns out!

  • cookingsgood 5 years ago Reply

    Wow this looks so fresh and colorful. Oh my gosh I love that rotel too. Great recipe.

    The Newlywed Chefs 5 years ago Reply

    Thanks for checking out this recipe! Your avocado and tomato salad looks amazing as well. Take care!

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