RECIPE - Roasted Corn and Black Bean Salsa

[Guest guest]

I have made this several times and it is always a big hit. It is

adapted from Lorna Sass's The New Vegan Cookbook to suite my taste.

 

3 cups fresh or frozen corn kernels

1 or 2 jalapenos, seeded and finely diced

1 large green pepper

2 cupped diced red onion

1 lb plum tomatoes, coarsley chopped

1 can black beans, drained and rinsed

1/2 cup chopped cilantro

4 to 5 Tbsp freshly squeezed lime juice

 

Place corn, jalapenos, green peppers, and onion in a non-stick

roasting pan. Spritz with oil or pam, salt and pepper. Broil 3 to 5

minutes, stir, and broil another 3 to 5 minutes until veggies begin

to brown.

 

Put roasted veggies in bowl, mix in tomatoes, cilantro and lime

juice. Salt to taste.

 

I cut some nonfat corn tortillas into wedges and baked until crisp to

dig into salsa.

 

Beth