Roasted Corn and Black Bean Salsa

A symphony of sweet corn, earthy black beans, and juicy tomatoes, this roasted corn and black bean salsa is the perfect balance of flavors and textures. The roasted corn adds a touch of smokiness, while the black beans provide a hearty base. The tomatoes, onion, and bell peppers add a refreshing crunch and brightness. This salsa is perfect for dipping chips, topping tacos, or spooning over grilled fish or chicken.

This recipe has its roots in the humble kitchens of Mexico, where corn and black beans have been a staple for centuries. The combination of these two ingredients is a classic, and it's no wonder that this salsa is so popular. I first tasted this salsa at a taqueria in Mexico City, and I was immediately hooked. The flavors were so fresh and vibrant, and the texture was perfect. I've been making this salsa ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 2 ears of corn, husked and kernels removed
• 1 (15 ounce) can of black beans, rinsed and drained
• 1 (14.5 ounce) can of diced tomatoes, undrained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped cilantro
• 1 lime, juiced

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread the corn kernels on a baking sheet and roast for 20 minutes, or until golden brown.
3. In a large bowl, combine the roasted corn, black beans, tomatoes, onion, green bell pepper, red bell pepper, cilantro, and lime juice.
4. Stir to combine.
5. Serve immediately or refrigerate for later use.

Why It Works

• Roasting the corn gives it a slightly smoky flavor that pairs well with the other ingredients.
• Using canned black beans saves time and makes this salsa easy to make.
• The combination of tomatoes, onion, and bell peppers adds a refreshing crunch and brightness to the salsa.
• The lime juice adds a touch of acidity that balances out the other flavors.