Roasted Corn and Black Bean Salsa ~

Roasted Corn and Black Bean Salsa ~

When I go anywhere in the summer, albeit a cookout, bbq, family gathering, I am asked to bring this dish.  It's even more popular with my family and friends than my potato salad, I think.  Although, I usually do both recipes for large gatherings.  And if you choose to bring this recipe, save a little aside for yourself before you take it anywhere.  You won't have any leftovers, trust me.  It's all fresh ingredients and with only 3 Tablespoons of olive oil in the dressing, this dish is very low in fat!  We serve ours in a big bowl with scoops on the side, but I love the idea of seving it in martini glasses too!

And if you want to keep it totally low fat, just get some tortillas and cut them into triangles and bake them for about 10 minutes in a 350 F., degree oven.  It's great as an appetizer or a side salad.  This dish is also wonderful when topped on fish or chicken and or even served in a soft tortilla as a wrap.

It's best to serve it the first day you make it, but it will keep well for a second or third day in your refrigerator.

Here's the recipe:

~ Roasted Corn and Black Bean Salsa ~

1 pound package frozen roasted corn (Trader Joe's), rinse and drained well.
3 Tblsp olive oil
1 Tblsp. salt
1 Tsp cumin powder
6 Tblsp fresh lime juice
2 Tblsp cider vinegar
1  bunch chopped cilantro
1/2 large red onion red onion, minced
4 large plum tomatoes chopped
1 jalapeno peppers chopped
1 red pepper chopped
3 cloves of minced garlic
2 15 oz. cans black beans, drained and rinsed
3 large avacados chopped


~ Combine salt, cumin, lime juice, oil and vinegar. Shake well in a jar.
~ In a large bowl, combine rest of chopped ingredients. Add beans and
corn. Add avocado, and dressing last and toss gently.
~ Refrigerate for up to 6 hours. Serve same day you make it.

~ Serves 15-20 people

Yum ~