Roasted Corn And Black Bean Salsa

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 20
• 2 (15 ounce) cans black beans, rinsed, drained
• 1 lb roasted corn
• 1 cup cilantro (two bunches)
• 1/2 red bell pepper, chopped
• 1/2 red onion, chopped
• 5 roma tomatoes, chopped
• 1 jalapeno pepper, chopped
• 2 teaspoons fresh minced garlic
• 2 large avocados, peeled, chopped
• 1/2 tablespoon kosher salt
• 1 tablespoon garlic salt
• 1 teaspoon cumin
• 9 tablespoons fresh lime juice, about five limes
• 7 tablespoons extra virgin olive oil
• 2 tablespoons cider vinegar

Recipe

• 1 to roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. remove from oven and cool. in a large bowl, combine all of the ingredients with the roasted corn.
• 2 for the dressing, combine all dressing incredients and whisk together. toss above salsa mixture with dressing. to prevent the avocados from discoloring dip in dressing mixture immediately after chopping.