I have, and while Black Bean and Grilled Corn Salsa probably doesn’t qualify as traditional Mexican food, it does have the south of the boarder flavors I love. I know there are many people out there who don’t enjoy cilantro, but I love the spicy flavor of cilantro. It tastes like spring to me, and I needed a bit of spring today after our last couple of weeks of rain. We had bright sunshine outside today, and I had springtime on a tortilla chip.
This salsa is easy to put together, but it has a complex flavor that your cilantro loving friends are going to love. I’ve made Black Bean and Grilled Corn Salsa for years, and I never have any leftovers.
Black Bean and Grilled Corn Salsa
1 can black beans, drained and rinsed
3 ears of corn on the cob, (you can also use 1 10oz. bag of corn, thawed)
3 small tomatoes, chopped
½ of medium red onion, minced
1 jalapeno pepper, minced
1 bunch cilantro, chopped
¼ cup freshly squeezed limejuice
½ teaspoon kosher salt
If you are using the corn on the cob, grill the corn on the barbeque until the kernels are charred. Cool until you can handle them. Cut the kernels from the cobs. Mix the corn, black beans, tomatoes, red onion and jalapeno together in a small bowl. Add the limejuice and cilantro and chill. Serve with tortilla chips.