Roasted Corn And Black Bean Salsa

Name: Roasted Corn And Black Bean Salsa
Ingredients: Salsa Ingredients; 2 (15 ounce) cans black beans, rinsed, drained; 1 lb roasted corn; 1 cup cilantro (two bunches); 1/2 red bell pepper, chopped; 1/2 red onion, chopped; 5 roma tomatoes, chopped; 1 jalapeno pepper, chopped; 2 teaspoons fresh minced garlic; 2 large avocados, peeled, chopped; Dressing Ingredients; 1/2 tablespoon kosher salt; 1 tablespoon garlic salt; 1 teaspoon cumin; 9 tablespoons fresh lime juice, about five limes; 7 tablespoons extra virgin olive oil; 2 tablespoons cider vinegar

17 ingredients

2 steps

Ingredients

Salsa Ingredients
2 (15 ounce) cans black beans, rinsed, drained
1 lb roasted corn
1 cup cilantro (two bunches)
1/2 red bell pepper, chopped
1/2 red onion, chopped
5 roma tomatoes, chopped
1 jalapeno pepper, chopped
2 teaspoons fresh minced garlic
2 large avocados, peeled, chopped
Dressing Ingredients
1/2 tablespoon kosher salt
1 tablespoon garlic salt
1 teaspoon cumin
9 tablespoons fresh lime juice, about five limes
7 tablespoons extra virgin olive oil
2 tablespoons cider vinegar

Directions

1

To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn.
2

For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.