ROASTED VEGETABLE BLACK BEAN SALSA

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Roasted Vegetable Black Bean Salsa image

It is summer time and I wanted to use some of the garden vegetables. I found a black bean salsa recipe (#60617) on recipezaar. It sounded good, but I made roasted potatoes the night before and I had zucchini and yellow squash, onions and a green pepper at home, so I combined the one recipe with the other. Oh did it turn out well. It tasted better that most salsas that I get at restaurants. It isn't that spicy, but very flavorful and perfect for the summer time. It is great with tortilla chips and beer. This recipe can probably be halved easily.

Provided by Karen in St. Louis

Categories     Black Beans

Time 40m

Yield 9 cups

Number Of Ingredients 13

2 (15 ounce) cans black beans, drained and rinsed well
1 (16 ounce) bag frozen corn
1 large green pepper, diced
1 lb zucchini or 1 lb yellow squash, diced
1 large red onion, diced
2 large tomatoes, diced
2 teaspoons cilantro
2 teaspoons minced garlic
1 tablespoon cumin
4 teaspoons chili powder
4 teaspoons lime juice
1 tablespoon olive oil
salt and pepper, to taste

Steps:

  • Combine corn, green pepper, squash and onion in a baking pan.
  • Drizzle olive oil over vegetables and season with salt and pepper, toss to coat.
  • Roast in 425 degree F oven stirring once until tender and lightly browned, about 25 minutes.
  • Allow to cool.
  • Combine black beans, tomatoes, spices and lime juice in a large bowl.
  • Add roasted vegetables.
  • Cover and chill.
  • Great with tortilla chips.

Nutrition Facts : Calories 181.4, Fat 2.8, SaturatedFat 0.5, Sodium 23.3, Carbohydrate 33.8, Fiber 9.2, Sugar 3.2, Protein 9.2

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