posted by Vicki in IL 09-10-98 12:57 PM
Roasted Corn and Black Bean Salsa
1 Ear Sweet Corn
1/2 cup dried Black Beans
2 cups water
1/2 teaspoon Salt
3 Roma Tomatoes
1 Jalapeno Pepper
Juice of 1 lLime
3 Tablespoons Chopped Fresh Cilantro
Roast ear of corn on grill in husk approximately 10 minutes.
Cover Black Beans with water, bring to a boil and simmer for 25 minutes until softened but still holding their shape;drain. Put in a bowl and sprinkle with the
salt. Husk the corn and cut from the cob. Mix with the beans. Seed the Roma Tomatoes , chop fine and add to the bean and corn mixture. Seed, devein and chop the Jalapeno and add to the mixture; add the juice of the lime
and the chopped Cilantro. Refrigerate at least two hours. Serve with Tortilla Chips. Also good over grilled Chicken Breasts