![](https://cdn.statically.io/img/www.allrecipes.com/thmb/MACQHqOKwVQHJnYgqquqxmkQ9oQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8350967-a2efd4fd046041518d4ebb783432c868.jpg)
Ingredients
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4 ears sweet corn
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2 tablespoons olive oil
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6 large tomatoes, chopped
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2 (15 ounce) cans black beans, rinsed and drained
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1 large onion, diced
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2 jalapeno peppers, finely chopped
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⅓ cup chopped fresh cilantro
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4 tablespoons lime juice
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3 cloves garlic, finely diced
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
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Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
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Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
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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 | 9% |
Vitamin C 15mg | 16% |
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.