Roasted Corn and Black Bean Salsa

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The Roasted Corn and Black Bean Salsa is a delicious salsa that may be eaten with chips or topped on a taco.

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Cooking Time: 45 minutes

Servings: 6-8 people

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Ingredients

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Dressing

• ¼                cup             Olive Oil

• 2                 Tbsp.          Fresh Lime Juice

• 1                 tsp.             Honey

• ½                tsp.             Salt

• ¼                tsp.             Black Pepper

• 1                 tsp.             Chili Powder

• ¼                tsp.             Cayenne Chile Powder (add more for extra spicy)

Salsa

• 3                ears             Fresh Corn, husks and silk removed or

(2 cups roasted frozen corn, thawed)

• 1                15 oz. can    Black Beans, rinsed and drained

• 2                medium       Tomatoes, diced

• 4                each            Green Onions, sliced

• 1/3             cup              Chopped Cilantro

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Instructions

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1. Preheat grill on medium/high heat for 10 minutes.  Spray grill with nonstick spray and add corn to the grill.  

2. Grill corn for approximately 3-4 minutes turning 3 times until slightly cooked and some char marks are visible on the corn.  Set aside and cool for 10 minutes.

3. Once corn is cool enough to handle, cut kernels off corn into a large bowl.  Set aside to cool completely.

4. Meanwhile in a small bowl whisk all dressing ingredients together until combined.

5. Add black beans, tomatoes, green onions and cilantro to corn. 

6. Add dressing and gently toss until combined.

7. Salsa may be kept refrigerated for up 2 days.

Serve with chips, on tacos, over chicken, meat or fish.

Note:  2 cups of thawed, frozen roasted corn may be used instead of fresh corn.  

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