Fiery Black Bean Roasted Corn Salsa

Sharon Hayes


This is a yummy vegetarian side dish served warm or cold. I put this little concoction inside lettuce wraps with chicken or beef fajitas, bbq chicken enchiladas and burritos of all kinds (including chimichangas). I, also, like to use this salsa with scrambled eggs and cheese in a tortilla quesadilla for bfast! Hope you try it and enjoy the flavors!

pinch tips: How to Wash Fruits & Vegetables




No-Cook or Other


1 medium
red bell pepper
1 large
2 or 3 medium
1/4 c
red onion
1/8 tsp
cilantro, fresh chopped
2 Tbsp
fresh squeezed lime juice
1/4 tsp
1 dash(es)
season salt
1 Tbsp
chile powder
1/8 tsp
cayenne pepper
1 can(s)
black beans
2 large
roasted corn on the cob
1 large
avocado diced
1 tsp
red chile pepper flakes
s/p to taste

Directions Step-By-Step

Slice tomato, jalapeno, red pepper and onion into small pieces. Put in a food processor. Add chopped cilantro, lime and all other seasonings. Blend well. Cut corn off the cob and place in a medium sized bowl. Rinse and drain black beans and add to the bowl. Cut avocado into small pieces and add to the bowl. Poor the tomato mixture into the bowl and stir. Add chile pepper flakes and salt/pepper to taste. I tend to put a lot of pepper in ours. Probably a tablespoon as well as around a teaspoon of salt.
The picture I posted with this recipe is a little bit different than I normally make. I had some leftover homemade salsa with lime, onion, cilantro, peppers and tomatoes and I only had one roasted corn on the cob, so I added some corn that was previously frozen.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican