Roasted Corn and Black Bean Pico

This fresh salsa is delicious served with low-fat chips or grilled meats, and it also makes a tasty summer salad or side dish. You can substitute frozen corn kernels for fresh, if you prefer.

Yield: 12 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Chill: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 52
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Protein: 2.5g
  • Carbohydrate: 12.1g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 198mg
  • Calories from fat: 6%
  • Fiber: 2.8g
  • Calcium: 17mg


  • 2 cups fresh corn kernels (about 3 ears)
  • Cooking spray
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 chopped seeded plum tomatoes (about 1 cup)
  • 1 1/2 cups chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1 minced seeded jalapeño pepper


  1. Cook corn in a nonstick skillet coated with cooking spray over medium heat 3 minutes or until corn is lightly browned.
  2. Combine corn, black beans, and remaining ingredients in a bowl. Cover and chill at least 8 hours. Serve with tortilla chips.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Corn and Black Bean Pico Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy