Roasted Vegetable Black Bean Salsa
Bursting with smoky, vibrant flavors, this Roasted Vegetable Black Bean Salsa is a crowd-pleasing appetizer that’s as nutritious as it is delicious. Featuring roasted Roma tomatoes, red bell peppers, jalapeño, and red onion, this salsa delivers a rich, slightly charred depth enhanced by a hint of cumin and fresh lime juice. Protein-packed black beans add substance, while fragrant cilantro ties everything together for a fresh finish. Perfect as a dip for tortilla chips or a topping for tacos and grilled meats, this easy-to-make recipe is ready in just 35 minutes and packed with bold, wholesome ingredients. A make-ahead favorite, it tastes even better after chilling, allowing the flavors to meld beautifully.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole Roma tomatoes
- 1 whole Red bell pepper
- 1 whole Jalapeño pepper
- 1 medium Red onion
- 1 can (15 oz) Black beans
- 2 tablespoons Olive oil
- 2 whole Garlic cloves
- 0.25 cup (chopped) Cilantro
- 1 whole Lime
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Wash the Roma tomatoes, red bell pepper, and jalapeño pepper. Cut the red bell pepper and jalapeño in half, removing the seeds and membranes for a milder flavor. Leave the Roma tomatoes and garlic cloves whole.
Peel the red onion and cut it into quarters. Place the tomatoes, red bell pepper, jalapeño, red onion, and garlic cloves on the prepared baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and toss to coat. Spread them out in a single layer on the baking sheet.
Roast the vegetables in the oven for 20 minutes, or until they are softened and slightly charred on the edges. Remove from the oven and let them cool for a few minutes.
While the vegetables are cooling, rinse and drain the black beans, and transfer them to a large mixing bowl.
Once cool enough to handle, roughly chop the roasted vegetables. Mince the roasted garlic to ensure even flavor distribution.
Add the chopped vegetables, minced garlic, and black beans to the mixing bowl. Stir in the chopped cilantro.
Juice the lime and add the fresh lime juice to the mixture. Sprinkle in 1 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix everything thoroughly.
Taste and adjust seasoning as needed. For additional heat, dice a small portion of the roasted jalapeño and mix it back in.
Serve immediately with tortilla chips, or refrigerate for at least 1 hour to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 20.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1231 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
