Blast from the Past: Roasted Corn, Pepper and Black Bean Salsa Recipe

black beans

🥗Healthier: cooked lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories while chickpeas are often more affordable.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Green bell peppers are usually less expensive.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: green chili

Banana peppers are milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: dill

Parsley is a common herb that can replace cilantro in flavor.

Preheat the oven to a high temperature (not specified).

Line up fresh corn, tomatoes, and poblano peppers on a baking sheet.

Place the baking sheet in the hot oven until the vegetables blister.

Remove the blistered tomatoes and poblano peppers from the oven.

Chop the blistered tomatoes and poblano peppers for the salsa.

Wash and drain a can of black beans and add them to the mixture.

Add the roasted corn to the bowl with the other ingredients.

Add one clove of garlic, minced, to the mixture.

Add a quarter cup of olive oil to the salsa.

Juice two limes into the mixture, breaking down the pulp if necessary.

Season with a little salt and black pepper to taste.

Mix everything together gently until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary