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.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2

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.

Step 3

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.

Step 4

Drizzle the vegetables with 2 tablespoons of olive oil and toss to coat. Spread them out in a single layer on the baking sheet.

Step 5

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.

Step 6

While the vegetables are cooling, rinse and drain the black beans, and transfer them to a large mixing bowl.

Step 7

Once cool enough to handle, roughly chop the roasted vegetables. Mince the roasted garlic to ensure even flavor distribution.

Step 8

Add the chopped vegetables, minced garlic, and black beans to the mixing bowl. Stir in the chopped cilantro.

Step 9

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.

Step 10

Taste and adjust seasoning as needed. For additional heat, dice a small portion of the roasted jalapeño and mix it back in.

Step 11

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

Serving size	(1046.9g)

Amount per serving	% Daily Value*
Calories	784.4

Total Fat 33.1g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2518.2mg	0%
Total Carbohydrate 101.6g	0%
Dietary Fiber 33.3g	0%
Total Sugars 20.8g
Protein 28.8g	0%

Vitamin D 0IU	0%
Calcium 319.4mg	0%
Iron 9.9mg	0%
Potassium 1230.7mg	0%

*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.

Source of Calories

Fat: 36.4%

Protein: 14.1%

Carbs: 49.6%