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Salsa: Black Bean & Roasted Corn Salsa




Source of Recipe


Gerry


List of Ingredients




3 Ears Fresh Sweet Corn or 1 bag of frozen corn (no canned corn)
2 15 oz. can Black Beans; i.e. LaPreferida
1 Cup Peeled, Seeded, and Chopped Tomatoes
1/2-3/4 Cup Chopped Fresh Cilantro
2 Bunch of sliced scallion/green onion
1-2 Serrano chili, seeds and stem removed, and minced
3 Tablespoons fresh lime juice
2 Tablespoons olive oil
1 Tablespoons balsamic vinegar
Salt and ground black pepper



Recipe



Preheat the oven to 400 degrees F. Husk the corn and cut off kernels or cut open bag if using frozen corn. Spread the kernels on a baking sheet and roast until they begin to brown, about 20 minutes. Set aside and cool. Rinse and drain black beans in a colander. In a medium-size bowl, combine the roasted corn with the remaining ingredients. Refrigerate 2-3 hours before serving. Adjust the amount of chopped serrano or jalapeno to personal taste.

Serve with good tortilla chips.