Summer Salsa with Roasted Corn by Bonnie of Going Home To Roost
Hello everyone, it’s so nice to meet you! I’m Bonnie and I love to roost, which to me means nesting in my home and doing the things that I love. I strive to lead a simpler way of life, full of simple beauties, creative projects and inspirations, all of which you can find me sharing about on Going Home to Roost. I’m also so happy to have recently launched the Roost Tribe, a community for creatives where members receive exclusive premium content each week that includes recipes, creative tutorials, printables, tips on blogging, designing and more. When I’m not blogging or sketching, you can find me in the kitchen, traveling with my husband or playing with our sweet pup, Toaster.
We love eating fresh, simple, plant based foods and this salsa is all that and more! Full of fresh garden veggies and healthy ingredients, it tastes light and refreshing and is full of flavor. We used organic ingredients and heirloom tomatoes which really brought out all the flavors. As a huge fan of anything-avocado, we of course added some here which makes the recipe slightly reminiscent of guacamole. Feel free to play with the recipe, substituting what you have on hand and changing up the spices. With salsa, just about anything goes!
2 cups corn
1 Tbs Olive Oil
2 Large Heirloom Tomatoes
1 Medium Onion
2 Bell Peppers
1 15oz can of Black Beans, Rinsed
2 Cloves of Minced Garlic
1 Tbs Vinegar
1 Tbs Cumin
1 Tbs Chili Powder
1 Tbs Sugar
1 Tbs Lime Juice
1 Tsp Salt
Preheat oven to 450°F. Toss the corn with olive oil and roast until slightly blackened, about 15 minutes. Meanwhile, finely chop the tomatoes, onion and bell peppers and place them in a bowl. Add the black beans, minced garlic, vinegar and all the spices. Toss to combine. Add sliced avocado just before serving.
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