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Black Bean Corn Salsa

By The Canadian Living Test Kitchen

Tested till perfect

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Black Bean Corn Salsa

Black Bean Corn Salsa
Photography by Matthew Kimura

This recipe makes 8 servings

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Nutritional Info
per each of 8 servings: about -
cal 118
pro 3 g
total fat 6 g
sat. fat 1 g
carb 16 g
fibre 3 g
chol 0 mg
sodium 151 mg
% RDI: -
calcium 1
iron 6
vit A 2
vit C 42
folate 24

More great recipes from this menu:

As well as enjoying it with grilled meats, this chunky salsa is great as a side salad or with tortilla chips.

Ingredients

  • 2 cobs corn
  • 2 sweet green peppers
  • 1 cup cooked black beans
  • 1/3 cup chopped fresh coriander
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, seeded and diced
  • 3 tbsp vegetable oil
  • 3 tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp ground cumin

Preparation

Trim loose silks from corn; soak husks in water for 10 minutes. Place corn and green peppers on grill over medium-high heat; close lid and grill, turning occasionally, until tender and charred, about 10 minutes. Let cool.

Peel husks and silks from corn; remove kernels from cob. Transfer to large bowl. Remove charred skins from peppers; chop and add to corn.

Add black beans, coriander, onion, jalapeño pepper, lime juice, oil, salt and cumin; toss well to combine. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Makes about 4 cups (1 L), or 6 to 8 servings.

Additional information : Tip: To save time soaking and cooking beans, you can substitute 1 can (19 oz/540 mL) black beans, drained and rinsed. Reduce salt to 1/4 tsp (1 mL).


Source : August 2009

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