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Misc: Black Bean & Grilled Corn Salsa

Source of Recipe

marthastewart.com


Recipe Introduction

"Serve this delicious salsa on its own with tortilla chips or as a topping for Swordfish Kebabs."

List of Ingredients

1 jalapeno chile
1 red bell pepper
4 fresh corn shucked
1/4 cup lime juice (about 2 limes)
1 (15 ounces) black beans drained and rinsed
1/2 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1/4 cup finely chopped red onion
1/2 teaspoon minced garlic
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Recipe

Heat grill to medium hot. Place peppers on grill, and cook, turning, until skin is black all over, 5 to 10 minutes for jalapeño and 10 to 15 minutes for red pepper. Place grilled peppers in a brown paper bag; let stand about 10 minutes. Remove peppers from bag, and peel away and discard charred skin; rinse your fingers from time to time under cool running water, if necessary, but do not rinse the peppers. Remove and discard stems and seeds. Mince jalapeño, and transfer to a large bowl. Cut red pepper into 1/4-inch pieces, add to jalapeño, and set aside.

Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove from grill, and let cool slightly. Use a sharp knife to cut the kernels off the cob; add to peppers.
Add lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to corn and pepper mixture, and toss well. Season with salt and pepper, and serve.