Roasted Corn Salsa II Recipe

Name: Roasted Corn Salsa II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -8 ears fresh corn, roasted in their husks,husked,silk removed,and cut from the cobs; 2 cans black beans, drained and rinsed; 2 stalks celery, sliced; 1 red bell peppers or 1 green bell pepper, seeded and diced (desirable) (optional); 2 cloves garlic, minced; 2 roma tomatoes, seeded and diced; 2 -3 jalapeno peppers, seeded and finely chopped (Leave seeds in if you like it hot); ½ cup chopped fresh cilantro, most of the stems discarded; 1 -2 tablespoon cider vinegar; 1 lime, juice of, to taste; 12 lemon, juice of, to taste; salt & freshly ground black pepper; 2 -3 tablespoons extra virgin olive oil

Servings: persons

4 -8 ears fresh corn, roasted in their husks,husked,silk removed,and cut from the cobs
2 cans black beans, drained and rinsed
2 stalks celery, sliced
1 red bell peppers or 1 green bell pepper, seeded and diced (desirable) (optional)
2 cloves garlic, minced
2 roma tomatoes, seeded and diced
2 -3 jalapeno peppers, seeded and finely chopped (Leave seeds in if you like it hot)
½ cup chopped fresh cilantro, most of the stems discarded
1 -2 tablespoon cider vinegar
1 lime, juice of, to taste
12 lemon, juice of, to taste
salt & freshly ground black pepper
2 -3 tablespoons extra virgin olive oil

1
Combine all ingredients except salt, ground pepper, and olive oil.
2
Mix thoroughly, and let stand at room temperature for about 10 minutes.
3
Add salt and pepper to taste, and toss lightly.
4
Let set for another 10 minutes, and adjust seasonings again.
5
Sprinkle with olive oil.
6
Toss gently, and refrigerate for several hours for flavors to meld.
7
Serve chilled or at room temperatures as a salsa with tortillas or tortilla chips, as a vegetable, or as a seasoning or side dish with beef, chicken, or pork.
8
It's also pretty good with charcoal grilled salmon.

940

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 -8 ears fresh corn, roasted in their husks,husked,silk removed,and cut from the cobs, 2 cans black beans, drained and rinsed, 2 stalks celery, sliced, 1 red bell peppers or 1 green bell pepper, seeded and diced (desirable) (optional), and more.

Yes, Roasted Corn Salsa II falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Corn Salsa II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions