Ingredients

The following ingredients have 8 Servings
  • 1 15 oz. can black beans (rinsed and drained)
  • 2 ears of sweet corn, husked (OR 1 15 oz. can sweet corn, rinsed and drained)
  • 1 small red bell pepper (diced)
  • 2 Roma tomatoes (seeded and diced)
  • 1/2 cup diced English cucumber
  • 1/4 cup diced red onions
  • 2 garlic cloves (minced)
  • 1-2 jalapenos (seeded, deveined, minced (1 for mild))
  • 1/3 cup packed cilantro (chopped)
  • 3-4 tablespoons lime juice ((start with 3))
  • 1/2 tsp EACH salt, cumin
  • 1/4 teaspoon pepper

Instruction

  • GRILL CORN (optional): Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
  • OR SKILLET CORN (optional): Cut the kernels off of the cob OR use canned corn. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.
  • ASSEMBLE: Add all of the remaining Black Bean Salsa ingredients to the grilled corn and toss to evenly coat. Season with additional lime juice and/or salt and pepper to taste.
  • CHILL: Chill for one hour before serving. This salsa will keep covered in the fridge for up to five days, but is best within a couple hours.