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Rancho Roasted Corn and Black Bean Salsa

Cowboy Cooking Recipes from AlansKitchen.comMakes about 3 cups


  • 1/2 - cup corn, fresh, canned, or frozen

  • 1 - Tablespoon butter

  • 1 - medium tomato, chopped

  • 1 - small red onion, chopped

  • 1/2 - cup cooked black beans, rinsed and drained

  • 1/4 - cup green or red bell pepper, chopped

  • 2 - jalapeno chiles, seeded and diced

  • 1 - garlic clove, minced

  • 1 - teaspoon oregano

  • 1/4 - teaspoon cumin seeds

  • 1/4 - teaspoon cilantro, coarsely chopped

  • 3 - Tablespoons olive oil

  • 2 - Tablespoons lemon juice

  • 1/4 - teaspoon salt


  1. In a hot skillet, melt butter.  Sauté corn until slightly browned.  Allow cooling for 30 minutes.

  2. In a medium bowl, gently mix corn, tomato, onion, black beans, bell peppers, chiles, garlic, oregano, cumin, and cilantro.

  3. In a separate mixing bowl, whisk olive oil and lemon juice together.  Pour over corn and tomato mixture and toss very gently.   Allow the salsa to sit 1 hour.

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