Roasted Vegetable Black Bean Salsa - cooking recipe

Ingredients

2 (15 ounce) cans black beans, drained and rinsed well
1 (16 ounce) bag frozen corn
1 large green pepper, diced
1 lb zucchini or 1 lb yellow squash, diced
1 large red onion, diced
2 large tomatoes, diced
2 teaspoons cilantro
2 teaspoons minced garlic
1 tablespoon cumin
4 teaspoons chili powder
4 teaspoons lime juice
1 tablespoon olive oil
salt and pepper, to taste

Preparation

Combine corn, green pepper, squash and onion in a baking pan.
Drizzle olive oil over vegetables and season with salt and pepper, toss to coat.
Roast in 425 degree F oven stirring once until tender and lightly browned, about 25 minutes.
Allow to cool.
Combine black beans, tomatoes, spices and lime juice in a large bowl.
Add roasted vegetables.
Cover and chill.
Great with tortilla chips.