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 Lime
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, then 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 Clantro.
Refrigerate at least two hours. Serve with Tortilla Chips.
Also good over grilled Chicken Breasts.