Black Bean Corn Salsa with Roasted Cherry Tomatoes

I love, love this versatile black bean and corn salsa. I use it as an appetizer, side salad with chicken, and I even used it to make stuffed peppers. (Stuffed Peppers recipe to come next!)

But there is a link to print this salsa recipe HERE or below.

My cherry tomatoes were abundant and beautiful this year and oh-so-sweet eaten raw and even sweeter when I roasted them.

Preheat the oven to 425 degrees.

There is more here in the picture than needed but I roasted extra for another dish. All you need is about a dozen. Drizzle extra virgin olive oil over them.

Place them in a single layer on a foil lined baking sheet sprayed with nonstick spray.

After 30 minutes, turn them over with a spatula and let them bake another 25-30 minutes.

Yum! You want them a little bit charred.

Drain and rinse the black beans.

Add a can of drained whole corn.

Squeeze juice from a lime.

Add a can of Rotel tomatoes.

Add cilantro, pepper, parsley, chives, garlic, salt, and red wine vinegar.

Once the cherry tomatoes are cooled, add them to the mixture.

Cover and place the salsa in the refrigerator to let them flavors mix. Mmm mmm...

Serve with tortilla chips!

Link to Print Recipe

Description

A versatile salsa that can be used alone as an appetizer with chips or as a side salad.

Ingredients

• 12  Cherry Tomatoes
• 1 Tablespoon Extra Virgin Olive Oil
• 15 ounces, weight Low Sodium Black Beans, Drained And Rinsed
• 15-¼ ounces, weight Whole Kernel Corn, Drained
• 10 ounces, weight Rotel Chopped Tomatoes
• 1  Juice Of One Whole Lime
• ⅓ cups Fresh Cilantro, Chopped Fine
• 1 clove Garlic, Minced
• 1 Tablespoon Fresh Parsley Chopped Fine
• 1 Tablespoon Fresh Chives, Finely Chopped
• 1 Tablespoon Red Wine Vinegar
• 1 teaspoon Hungarian Or Jalapeno Pepper, Chopped Fine
• 1 teaspoon Salt

Preparation

Heat oven to 425 degrees F.
Wash and dry cherry tomatoes. Prepare a baking pan with foil. Spray with non-stick spray. In a medium size bowl, toss the cherry tomatoes with one tablespoon extra virgin olive oil. Spread the tomatoes in an even layer on prepared foil. Place in oven. After 30 minutes flip tomatoes over with a spatula. Bake another 25-30 minutes until cherry tomatoes are slightly charred.
While tomatoes are roasting, place drained and rinsed black beans in a medium sized bowl. Add drained corn. Add Rotel tomatoes. Mix well. Add the rest of the ingredients and mix well. Set aside.
When tomatoes are ready, take them out of the oven and let them cool. Mix them with the salsa mixture and refrigerate. Serve with tortilla chips.