This easy recipe will be your new staple salsa! The roasted flavor shines through and takes this to the next level.

Roasted Tomato, Black Bean and Corn Salsa [Vegan]



  • 10 large tomatoes, cored
  • 1 large onion
  • 2 green peppers
  • 8 garlic cloves
  • 1 jalapeno
  • 1 cup corn
  • 1 15 ounce can black beans, drained and rinsed
  • 1/2 cup scallions, diced
  • 1/2 cup cilantro, chopped
  • 1/4 cup apple cider vinegar
  • 1 lime, juiced
  • 1 tablespoon salt
  • 1/2 tablespoon pepper


  1. Preheat oven 400°F.
  2. Roughly chop tomatoes, onion and peppers. Place on two baking sheets with garlic. Bake for 30 minutes.
  3. Meanwhile, in a pan, fry the corn so that it gets the liquid removed. Keep moving them around with a spatula so they don't burn. Turn off heat and add black beans, scallions, cilantro, lime juice, vinegar, salt and pepper.
  4. Drain the extra juice off of the pan and place vegetables in your food processor and pulse lightly ... Usually only for 10 seconds. A few good chunks are still nice! Add the hot vegetables to the corn and bean mixture.
  5. Now you have a couple options. One, fill your clean and sterilized mason jars and put them in the fridge or freezer. If you made a big gigantic batch, which I am known to do in peak harvest season, I will fill freezer bags and freeze the salsa that way. Either way ... enjoy the salsa!