Roasted Corn and Black Bean Salsa
Combine the last of summer produce for a recipe that’s equally healthy and hot.
- 8 ounces dried black beans
- 1 quart water
- 2 ears sweet corn
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- Half red onion, diced
- 2 Roma tomatoes, diced
- 1 teaspoon sea salt
- Dash cayenne pepper
Prep time: 30 minutes
Total time: 1 hour, plus time for beans to soak overnight.
Rinse beans. Place beans in large bowl. Add cold water. Let stand overnight.
Drain beans. Bring 1 quart water to boil. Add beans and salt. Cook 45 minutes or until tender. Drain beans. Stand and let cool.
While beans are cooking, prep corn. Heat oven to 400 degrees. Peel back corn husks (but don’t remove). Coat kernels with olive oil. Pull husks back over ears. Cook 20 minutes on baking sheet in oven. Corn is done when husks are blackened. Let cool.
Using sharp knife, cut kernels from corn. Set aside.
Combine bean, corn and remaining ingredients. Mix until blended. Cover and refrigerate 30 minutes. Season to taste with salt, black pepper, hot sauce.
Makes 6 cups. Serve with chips.