Description
A versatile salsa that can be served as an appetizer with chips, or as a side salad.
Ingredients
- 12 Cherry Tomatoes
- 1 Tablespoon Extra Virgin Olive Oil
- 15 ounces, weight Low Sodium Black Beans, Drained And Rinsed
- 15-¼ ounces, weight Whole Kernel Corn, Drained
- 10 ounces, weight Rotel Chopped Tomatoes
- 1 Lime, Juiced
- ⅓ cups Fresh Cilantro, Chopped Fine
- 1 clove Garlic, Minced
- 1 Tablespoon Fresh Parsley Chopped Fine
- 1 Tablespoon Fresh Chives, Finely Chopped
- 1 Tablespoon Red Wine Vinegar
- 1 teaspoon Hungarian Or Jalapeno Pepper, Chopped Fine
- 1 teaspoon Salt
Preparation
Heat oven to 425ºF.
Wash and dry cherry tomatoes. Prepare a baking pan with foil. Spray with nonstick spray. In a medium size bowl, toss cherry tomatoes with extra virgin olive oil. Spread tomatoes in an even layer on prepared foil. Place in oven. After 30 minutes, flip tomatoes over with a spatula. Bake another 25–30 minutes until cherry tomatoes are slightly charred.
While tomatoes are roasting, place drained and rinsed black beans in a medium-sized bowl. Add drained corn. Add Rotel tomatoes. Mix well. Add the rest of the ingredients and mix well. Set aside.
When tomatoes are ready, take them out of the oven and let them cool. Mix them with the salsa mixture and refrigerate. Serve with tortilla chips.
