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Ingredients
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1 cup corn
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1 large tomato, sliced
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1 jalapeno pepper, seeded and halved
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6 cloves garlic, halved
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2 teaspoons olive oil
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can fire-roasted tomatoes
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2 teaspoons chili powder
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1 teaspoon cumin
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1 teaspoon salt
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½ lime, juiced
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Place corn, sliced tomato, jalapeno pepper, garlic, and olive oil in a large bowl and toss to lightly coat. Spread oiled ingredients on a baking sheet.
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Broil in the preheated oven until vegetables begin to char, about 5 minutes. Remove from the oven and let cool slightly, about 5 minutes.
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Transfer charred ingredients to a food processor and add black beans, fire-roasted tomatoes, chili powder, cumin, salt, and lime juice; blend to desired consistency.
Cook's Note:
I recommend a coarse chop in the food processor so that you have a slightly chunky salsa.
Nutrition Facts (per serving)
103 | Calories |
2g | Fat |
18g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 103 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 2% |
Sodium 647mg | 28% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 5g | 19% |
Total Sugars 3g | |
Protein 5g | 10% |
Vitamin C 9mg | 10% |
Calcium 31mg | 2% |
Iron 2mg | 8% |
Potassium 304mg | 6% |
* 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.