Mesquite Charred Corn and Black Bean Salsa

8 ears whole corn
1 can black beans
1 red bell pepper, small diced
1 jalapeno pepper, seeded and small diced
1 bunch cilantro, diced
1 lime, juiced
1 red onion, diced small
½ cup olive oil
salt and pepper to taste

Over medium heat, broil ears of corn on a barbecue until lightly blackened. Cut kernels off cob with a knife.

Rinse the black beans in a strainer. Combine with corn, peppers, cilantro and onion. Add lime juice, salt and pepper to taste and olive oil. Mix well. Chill and serve with your favorite seafood (this salsa is excellent on top of Market Street’s wild king salmon).

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