Roasted Corn And Black Bean Salsa Recipe
Ingredients
| Ears of corn | 2 , Defrosted | |
| 1 medium-size tomato, chopped | ||
| Red onion | 1 Small, chopped | |
| Cooked black beans | 1/2 Cup (16 tbs), drained, rinsed | |
| 1/4 cup chopped green or red bell pepper | ||
| 2 jalapeno chiles, seeded and diced | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 teaspoon oregano, preferably Mexican | ||
| Cumin seeds | 1/4 Teaspoon | |
| Olive oil | 3 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Salt | To Taste | |
Directions
If using fresh corn, cut the kernels off the cobs using a sharp knife.
Roast them over high heat in a dry, heavy skillet for a couple of minutes, or until the kernels are slightly browned, stirring constantly.
Remove from heat.
Combine the corn, tomato, onion, beans, pepper, jalapehos, garlic, oregano and cumin, and gently mix.
Whisk the oil and lime juice together, pour over the salsa and gently toss.
Roast them over high heat in a dry, heavy skillet for a couple of minutes, or until the kernels are slightly browned, stirring constantly.
Remove from heat.
Combine the corn, tomato, onion, beans, pepper, jalapehos, garlic, oregano and cumin, and gently mix.
Whisk the oil and lime juice together, pour over the salsa and gently toss.
Chef
