The Black Teapot

May 24, 2009

Tomato, Roasted Corn and Black Bean Salsa

Filed under: Dips, Snacks — blackteapot @ 11:09 pm



Prep time: 30 minutes + 2 hours



  • 10 roma tomatoes, chopped
  • 2 cobs of corn, husk on
  • 1 red onion, chopped
  • 1 green pepper, seeded and chopped
  • 1-2 jalapeno chilies, seeded and minced
  • 2 limes, juiced
  • 3 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 1/4 cup minced parsley
  • 1 can black beans, drained and well rinsed
  • olive oil


Soak corn in water for at least an hour with the husk still on.

Preheat barbaque on high heat. Turn to medium and add corn. Grill for 15 minutes, turning occasionally. Husk will char, but the corn won’t burn. Remove from heat and cool.

In a bowl, combine tomatoes, onion, garlic, green pepper, chili, lime juice, herbs, and beans. Using a sharp knife, slice corn kernals from the cob. Stir into salsa. Stir in about 1/4 cup of olive oil to coat mixture. Refrigerate for at least 2 hours before serving.

*If you don’t want to barbaque the corn, substitute about 1 cup canned corn kernals.


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