Black Bean Corn Salsa with Roasted Cherry Tomatoes

Heat oven to 425ºF.

Wash and dry cherry tomatoes. Prepare a baking pan with foil. Spray with nonstick spray. In a medium size bowl, toss cherry tomatoes with extra virgin olive oil. Spread tomatoes in an even layer on prepared foil. Place in oven. After 30 minutes, flip tomatoes over with a spatula. Bake another 25–30 minutes until cherry tomatoes are slightly charred.

While tomatoes are roasting, place drained and rinsed black beans in a medium-sized bowl. Add drained corn. Add Rotel tomatoes. Mix well. Add the rest of the ingredients and mix well. Set aside.

When tomatoes are ready, take them out of the oven and let them cool. Mix them with the salsa mixture and refrigerate. Serve with tortilla chips.