Chelsea's Black Bean Roasted Corn Salsa

By Hklbrries

Sacramento Bee senior editor Mark Morris snagged this delicious recipe from his niece.

Ingredients

• 2 ears corn, husks removed
• 6 vine-ripened tomatoes
• 1 Walla Walla onion
• 2 to 3 jalapeños
• 1/2 bunch of fresh cilantro
• 2 (15-ounce) cans black beans, rinsed and drained well
• Juice from 1 1/2 limes
• Salt (may subsitute Johnny's Seasoning Salt instead)
• Pepper

Details

Servings 9
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

Wrap ears of corn in foil and grill until plump. Remove foil and grill a little longer to give kernels a smoky flavor. Set aside and let cool.

Chop tomatoes and onion so they are about the same size as the corn kernels and combine in a large bowl. Drain excess liquid from bowl, if any.

Remove seeds from the jalapeños and finely chop (wear gloves). Add to bowl.

Cut corn off cobs and add to bowl.

Add cilantro, black beans, lime juice and salt and pepper to taste.

Nutrition Information
Per 1/2 cup:
68 calories
4 g protein
13 g carbohydrates
Trace fat
0 mg cholesterol
187 mg sodium
4 g fiber
2 g sugar
9 percent calories from fat.