Grilled Corn, Roasted Pepper & Black Bean Salsa
A versatile, and flavorful salsa that can be eaten on anything.
Servings: 8 servings
Calories: 964kcal
Ingredients
- 8 Roma tomatoes cut in half lengthwise
- 1 Poblano pepper cut in half lengthwise
- 1 Jalapeno pepper cut in half lengthwise
- 4 ears of corn grilled and cut from the cob
- 1 can 15-ounce black beans, drained and rinsed
- 3 or 4 green onions sliced
- 2 limes juiced (at least 3 tablespoons)
- ¼ cup extra-virgin olive oil good quality
- 1 clove of garlic minced
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Grill corn on medium heat until lightly charred. Preheat the oven to 500°F. Line a large baking sheet with foil and place the tomatoes and peppers skin-side up on the sheet. Bake for about 20 minutes or until vegetables are blistered.
- Once roasted, place the peppers and tomatoes in a large plastic bag and seal for 10 minutes to loosen skins. Peel the tomatoes and peppers, remove and discard the pepper seeds, and chop. Add all remaining ingredients to the black bean mixture and stir to combine.
Notes
(adapted from a recipe by Paula Dean)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 964kcal | Carbohydrates: 112g | Protein: 19g | Fat: 60g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 41g | Trans Fat: 1g | Sodium: 1837mg | Potassium: 2656mg | Fiber: 21g | Sugar: 42g | Vitamin A: 5828IU | Vitamin C: 251mg | Calcium: 152mg | Iron: 5mg
