Spicy Beans and Mix

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Spicy Beans and Mix

 

4 ears husked fresh sweet corn

2 tablespoons olive oil, divided

1 can 16 ounces black beans, drained and rinsed

1 cup chopped sweet red bell pepper

2 tablespoons chopped fresh cilantro

3 tablespoons fresh lemon juice

1/2 to 1 teaspoon hot pepper sauce

1/2 teaspoon salt

 

Preheat oven to 500 degrees. Place ears in a roasting

pan; brush with 1 tablespoon of the oil. Roast until

corn is tender and some kernels begin to turn golden

brown, 10 to 12 minutes, turning once; cool. With a

sharp knife, cut kernels from ears (makes about 2

cups). In a large bowl, combine corn kernels, black

beans, bell pepper, cilantro, lemon juice, hot pepper

sauce, salt and the remaining 1 tablespoon oil. Serve

chilled or at room temperature. Yields 5 cups.

I spoon it over rice.

 

 

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