Roasted Corn Salsa

This Roasted Corn Salsa recipe is an easy and healthy addition to a salad, meat-based dinner entree or eggs in the morning. It’s homemade with black beans, fresh corn, onions and peppers- I seriously love this so much I now keep a container of it in my refrigerator to use throughout the week!

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I’ll be completely honest, I have no idea what to write in this post. It’s not like one of my family recipes that has fun stories and anecdotes associated with it.

You see, I initially threw this recipe together to put over the delicious salad recipe that I’ll be sharing on Friday. And when you see that recipe, you’ll see how perfectly it works with it.

But when there was a portion left over, I learned really quickly that I was also a fan of this simple salsa on it’s own.

It’s what I call a base recipe. It’s tasty on it’s own, but you can also kick it up a notch by adding things to it and making it into whatever you want it to be or by pairing it with other great food items.

A few awesome additions would makes this an excellent salsa to enjoy with chips. Need some spice? Cayenne pepper.

Or a diced Jalapeno. Maybe add some cilantro for freshness? I will never turn down cilantro! And of course a squeeze of lime is never a bad idea!

One morning, I fried up a corn tortilla and spread some jarred tomato salsa on it. Next, I put a few generous scoops of this roasted corn salsa and topped it with a couple of over easy eggs.

This was such a satisfying and quick breakfast. Pretty much the best way to start my Sunday!

I bet this would also be pretty amazing over fish or grilled chicken. Or mixed with Mexican rice. I also combined this with some leftovers from a taco dinner and they really kicked my taco salad up a notch!

This came together pretty easily with very little labor on my part. A quick couple minutes of chopping some veggies and the oven pretty much did all the work, save for a bit of veggie flipping.

I kept the seasonings simple, so as not to outshine the flavors of the veggies and the other aspects of Friday’s salad that this was originally made to be a part of.

I’m pretty sure I’ll be keeping a container of this in my fridge now to make other great foods even better! Condiment win!

I would totally pair this salsa with: 

Freezer Bean Burritos

The Easiest Slow Cooker Taco Meat Ever!

30 Minute Turkey Chili

The Most Delicious Guacamole Ever

Helpful tools:

Sheet Pan

Nutrition

Calories

78 cal

Fat

1 g

Carbs

17 g

Protein

3 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Roasted Corn Salsa

7 minPrep Time

30 minCook Time

37 minTotal Time

Author:

Jessy at The Life Jolie

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Ingredients

• Olive oil cooking spray (or the flavor of your choice)
• 1 cup of red onion, diced
• 2 cups of corn
• 1 cup of red bell pepper, diced
• 1 16 oz. can of black beans, drained and rinsed
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon Garlic Powder

Instructions

1. Preheat your oven to 400 degrees and spray your pan well with the cooking spray.
2. Mix all veggies and beans well and spread in an even layer on your pan.
3. Spray more cooking spray on the veggies.
4. Season liberally with salt, pepper and garlic powder to taste.
5. Bake for 30 minutes, flipping them periodically.
6. Cool and enjoy!

Notes

This refrigerates well for a few days.

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Jessy Freimann, The Life Jolie

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