My Roasted Corn & Black Bean Salsa is the perfect topper to fajitas and tacos. The salsa has a variety of textures and is zesty and slightly spicy.
- One 12 oz. Pack of Frozen Corn
- 1 Can Black Beans
- 1 Avocado
- 1 Jalapeño
- 2 TB Green Onion
- 1 Lime
Seasoning for Roasted Corn
- ¼ tsp. Chili Powder
- 1/8 tsp. Cayenne Pepper
- ½ tsp. EVOO
- Dash of Salt & Pepper to taste
Seasoning for Beans:
- Juice from 1 Lime
- ½ tsp. Chili Powder
- ¼ tsp. Cumin
Place the corn on a lined baking sheet that has been sprayed with nonstick spray. Add the EVOO and seasoning and toss before placing into a 400-degree oven for 25 minutes. Be sure to toss the corn in the middle of the cooking process.
As the corn is roasting in the oven, prep the remaining ingredients for the salsa. First drain and rinse the black beans, allowing them to dry while you prep the other ingredients.
Now, dice up the jalapeño while wearing gloves. Be sure to remove the seeds and veins inside of the jalapeño, this is where all the heat lives inside of the pepper. Chop up the green onion, and also dice up the avocado.
Once the beans are to dry, add them to a plastic container that has a lid. Add the jalapeño, lime juice, chili powder, cumin and green onion to the beans and toss until the seasoning is combined. Now, add the avocado and toss so that the lime juice coats it.
By now, your corn is ready to take out of the oven. Allow it to cool for 5-10 minutes. Once the corn is cooled, add it to the container of beans and mix thoroughly.
Cover with the lid and place in the refrigerator to marinate for 1-2 hours before serving. Serve with my Shrimp Fajitas, as a side dish or on a salad!