This recipe is an adaptation of Heather’s Cilantro Black Bean & Corn Salsa on allrecipes.com, and comes highly recommended (with modifications) from one of our members this week!
4-6 ears of sweet corn, shucked and cleaned
15oz of shelled beans , cooked
3 large tomatoes, diced
5 green onions, finely sliced
1 small red onion, finely diced
1 sweet pepper, seeded and finely diced
1 clove garlic, minced
¼ cup lime juice
1 jalapeno, seeded and finely diced (optional – use more or less according to your heat preference)
1 avocado, peeled/pitted and diced (optional)
1 bunch cilantro (optional)
Salt & Cumin, to taste
2 Tbsp Extra Virgin Olive Oil
Heat grill on high for 10 minutes, then place corn directly on the grill and cook, turning occasionally, until slightly charred on all sides and tender (about 10 minutes total). Set aside and allow to cool. Once the corn has cooled enough to handle safely, use a sharp knife to cut corn off the cob.
In a large bowl, combine corn, beans, tomatoes, onions, pepperes, and garlic.
Gently fold in the lime juice, avocado, and seasonings. Drizzle with olive oil, and serve!