I found my new favorite snack! This EZPZ Roasted Corn and Bean Salsa is so colorful, and each bite can be customized however you like with different oil and vinegar pairings on top. Some of our favorites include: AOOC Baklouti Green Chili Olive Oil and Pomegranate-Quince Balsamic OR AOOC Chipotle Olive Oil and Peach Balsamic!
EZPZ Roasted Corn & Bean Salsa
Course: Appetizers, SnacksCuisine: MexicanDifficulty: Easy15
minutes20
minutesThis EZPZ salsa recipe is so simple to throw together! It makes the perfect appetizer or snack. This colorful salsa is sure to please at your next get-together!
Ingredients
1 bag frozen corn
1-2 cans Black Beans, drained
1-2 Red bell peppers (depending on size), finely diced
Parsley, chopped
*Optional* Sour cream
Torilla chips- we used scoops!
- Oil & Vinegar Pairings to try on top:
AOOC Baklouti Green Chili Olive Oil & AOOC Pomegranate-Quince Balsamic
AOOC Persian Lime Olive Oil & AOOC 18-Year Barrel Aged Traditional Balsamic
Directions
- Preheat oven to 425 degrees.
- Toss corn onto a baking sheet with a drizzle of Chipotle Olive Oil and a drizzle of Persian Lime Olive Oil. Cook corn for 20 minutes, or until some kernels start to turn brown.
- Once corn is done and cooled a bit, toss together with beans, diced pepper, and chopped parsley.
- At this point you can choose an oil and vinegar pairing from above and add it to your salsa, or you can create “salsa scoops” (like pictured) and add different pairings to each cup!
- *optional* add a little sour cream to scoops!
Notes
- Try mixing and matching your own oil and vinegar pairings to drizzle over top! What combinations do you enjoy??
