Oven-Roasted Corn and Black Bean Salsa


This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 50 mins
16 servings


  • 4 ears sweet corn

  • 2 tablespoons olive oil

  • 6 large tomatoes, chopped

  • 2 (15 ounce) cans black beans, rinsed and drained

  • 1 large onion, diced

  • 2 jalapeno peppers, finely chopped

  • cup chopped fresh cilantro

  • 4 tablespoons lime juice

  • 3 cloves garlic, finely diced


  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.

  3. Roast in the preheated oven, checking frequently, for 20 to 25 minutes.

  4. Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.

  5. Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts (per serving)

101 Calories
2g Fat
17g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 101
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 212mg 9%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 5g
Vitamin C 15mg 74%
Calcium 30mg 2%
Iron 1mg 8%
Potassium 415mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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