Black Bean and Grilled Corn Salsa

[Guest guest]

Black Bean and Grilled Corn Salsa

 

Makes 5 cups

Serve this delicious salsa on its own with tortilla

chips or as a topping for Swordfish Kebabs.

 

1 jalapeño pepper

1 red bell pepper

4 ears fresh corn, shucked

1/4 cup lime juice (about 2 limes)

1 fifteen-ounce can of black beans, drained and

rinsed

1/2 cup fresh loosely packed flat-leaf parsleyleaves,

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

 

1. 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.

 

2. 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.

 

3. 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.

 

 

 

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