We eat with our eyes first. (Yeah, case I know. That’s becoming one of the biggest food clichés of the 21st century. But, there hey, link it’s true.) I love eating in color – sometimes I feel like eating all green one day, then all red the next and so on. But more often, I love rainbow-colored goodness, even if it is just sprinkles on a cupcake. And this is where my Roasted Corn and Black Bean Salsa comes in.
I was getting bored with jarred salsa – a mushy mix of rust-colored liquid spice (albeit tasty). So, I thought, how hard could making fresh salsa really be? Turns out, not hard at all.
I use this salsa on everything! Chicken, fish, salads, tacos – these recipe staples will taste brand new with this salsa as a topper. Don’t be afraid to change the quantities of ingredients to suit your taste.
Roasted Corn and Black Bean Salsa
1 16-ounce can black beans, rinsed thoroughly and drained
4 ears corn, husks on
2 large tomatoes, seeded and diced
1 red onion, finely diced
2 avocados, diced
3 fresh jalapenos, seeded and diced
½ cup fresh cilantro, chopped
1 tablespoon red wine vinegar
1 teaspoon fresh lime zest
3 limes, halved
Salt and pepper to taste
Preheat oven to 350 degrees. Place corn on a baking sheet and roast for 30 minutes. (Essentially, you’re steaming them in the husk. This would be delicious cooked on an outdoor grill to get that charred/smoked flavor.) When cooled, remove the cornhusks and cut the corn from the cob.
Combine corn and the rest of the ingredients, except for the salt and pepper, squeezing the lime halves over the mixture. Cover and chill at least two hours or overnight. The longer the salsa stands, the better the flavor.
When fully chilled, add the salt and pepper to your liking. Serve this beautiful salsa with tortilla chips, tacos, as a salad “dressing” or as a garnish on tortilla soup.