Grilled Corn and Black Bean Salsa
Ingredients
4 ears of corn, husked and grilled½ medium red onion
12 cherry tomatoes
3 green onions
2 tbsp (30 mL) olive oil
14 oz (425 mL) can of black beans, rinsed
Juice of two limes
1 tsp (5 mL) coarse sea salt
2 tbsp (30 mL) cilantro chopped
Directions
Preheat your BBQ to 400°F (205°C); in the meantime brush corn, red onion, green onions and tomatoes with oil.
Place corn and onion on the barbecue with a grilling mat. Once the vegetables begin to get tender incorporate the green onions and the tomatoes, allow to blister, approximately 4 to 5 minutes.
Remove vegetables from grill and cool until corn can easily be handled. Remove kernels from cobs. Chop onions until they resemble the kernels of corn in size, and slice tomatoes in halves.
In a medium sized bowl incorporate corn, black beans, onions and tomatoes. Chop and add remainder of green onions and toss together. Finish with lime juice, olive oil, sea salt and pepper. Refrigerate for 30 minutes and you are ready to serve.