Summer Roasted Veggie Black Bean Salsa
Celebrate the fresh flavors of summer with this deliciously vibrant Summer Roasted Veggie Black Bean Salsa. Perfect for gatherings or a relaxing evening at home, this salsa is a delightful twist on traditional salsa recipes. By incorporating roasted garden vegetables such as zucchini, yellow squash, and colorful bell peppers, combined with protein-packed black beans and sweet corn, this dish bursts with flavor that outshines many restaurant salsas. With the aromatic blend of spices and a zesty lime dressing, it provides a refreshing yet mild kick, making it an ideal companion for crispy tortilla chips and an ice-cold beer. Enjoy it as an appetizer at your next barbecue or as a flavorful topping for tacos or grilled chicken.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
black beans
2 (15 ounce) cans (drained and rinsed well)
frozen corn
1 (16 ounce) bag
green pepper
1 large (diced)
zucchini or yellow squash
1 lb (diced)
red onion
1 large (diced)
tomatoes
2 large (diced)
cilantro
2 teaspoons
minced garlic
2 teaspoons
cumin
1 tablespoon
chili powder
4 teaspoons
lime juice
4 teaspoons
olive oil
1 tablespoon
salt and pepper
to taste
Instructions
1
Preheat the oven to 425°F (220°C).
2
In a large baking pan, combine the frozen corn, diced green pepper, diced zucchini (or yellow squash), and diced red onion.
3
Drizzle the olive oil over the vegetables and season generously with salt and pepper. Toss until the vegetables are well-coated.
4
Roast in the preheated oven for about 25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
5
Once roasted, remove from the oven and allow the vegetables to cool to room temperature.
6
In a large mixing bowl, combine the drained and rinsed black beans, diced tomatoes, cilantro, minced garlic, cumin, chili powder, and lime juice.
7
Carefully fold in the cooled roasted vegetables.
8
Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
9
Serve with tortilla chips or as a topping for your favorite summer dishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Summer Roasted Veggie Black Bean Salsa?
It is a vibrant, flavorful dip made with roasted corn, peppers, squash, and black beans tossed in a zesty lime dressing.
What vegetables are included in this recipe?
The recipe includes frozen corn, green pepper, zucchini or yellow squash, red onion, and fresh tomatoes.
How should I prepare the vegetables for roasting?
The green pepper, zucchini or squash, and red onion should all be diced before roasting.
What is the recommended oven temperature?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
How long does it take to roast the vegetables?
Roast the vegetables for approximately 25 minutes, making sure to stir them halfway through.
Can I use yellow squash instead of zucchini?
Yes, you can use 1 lb of either zucchini or yellow squash for this recipe.
Do I need to cook the black beans?
No, simply use 2 (15 ounce) cans of black beans that have been drained and rinsed well.
What type of corn is best for this salsa?
The recipe calls for one 16 ounce bag of frozen corn, which is roasted for extra flavor.
Is this salsa recipe vegan?
Yes, this recipe is entirely plant-based and vegan-friendly.
Is this recipe gluten-free?
Yes, all the primary ingredients in this salsa are naturally gluten-free.
What spices are used to season the salsa?
The salsa is seasoned with a blend of cumin, chili powder, salt, and pepper.
How much lime juice is needed?
You will need 4 teaspoons of lime juice to provide the zesty finish.
Should I serve this salsa hot or cold?
It is best served chilled after being refrigerated for at least 30 minutes.
How much olive oil is required for roasting?
Use 1 tablespoon of olive oil to coat the corn, peppers, squash, and onions before roasting.
What are the best serving suggestions?
Serve it with crispy tortilla chips or as a flavorful topping for tacos and grilled chicken.
How many tomatoes are used?
The recipe requires 2 large tomatoes that have been diced.
How much garlic should I add?
The recipe calls for 2 teaspoons of minced garlic.
Is this salsa spicy?
It provides a refreshing yet mild kick from the chili powder, making it suitable for most palates.
Why do I need to chill the salsa?
Chilling for 30 minutes allows the flavors to meld and ensures the roasted vegetables are cool.
How much cilantro is included?
The recipe includes 2 teaspoons of cilantro for a fresh herbal note.
Is the red onion roasted or raw?
The red onion is roasted along with the corn, pepper, and squash.
How much cumin is added to the bean mixture?
1 tablespoon of cumin is used to season the black bean and tomato base.
How much chili powder is in the recipe?
The recipe uses 4 teaspoons of chili powder.
What is the first step in making the salsa?
The first step is to preheat your oven to 425 degrees Fahrenheit.
How do I ensure the vegetables are evenly roasted?
Toss them in olive oil, salt, and pepper, and stir them halfway through the 25-minute roasting time.
When do I combine the beans and roasted veggies?
Wait until the roasted vegetables have cooled to room temperature before folding them into the bean mixture.
Can I use fresh garlic instead of jarred minced garlic?
Yes, 2 teaspoons of freshly minced garlic will work perfectly.
How many cans of black beans are needed?
The recipe uses 2 (15 ounce) cans of black beans.
How do I mix the final ingredients?
Combine beans, tomatoes, cilantro, garlic, spices, and lime juice first, then fold in the roasted vegetables.
What indicates the vegetables are done roasting?
They should be tender and lightly browned after about 25 minutes in the oven.