Roasted Corn And Black Bean Salsa
- 2 cups frozen corn, thawed and undrained
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped green pepper
- 1/4 cup vegetable oil
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Dash salt
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon minced fresh cilantro
- Tortilla chips
- In a small bowl, combine the corn and peppers. In another bowl, whisk the oil, garlic, cumin, chili powder and salt. Drizzle over vegetables and toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan.
- Bake, uncovered, at 425u0b0 for 10-15 minutes or until peppers are tender. Cool slightly. Transfer to a serving bowl; stir in the black beans and cilantro. Serve with tortilla chips.
frozen corn, sweet red pepper, green pepper, vegetable oil, garlic, ground cumin, chili powder, salt, black beans, fresh cilantro, tortilla chips
Taken from www.tasteofhome.com/recipes/roasted-corn-and-black-bean-salsa/ (may not work)