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Salsa, Roasted Corn-Black Bean (P, TNT)
Source: California Salmon Council
Yield: Approximately 4 cups

3 to 4 ears of fresh corn
1 15-ounce can black beans, rinsed
2 Roma tomatoes, diced
1/3 cup green onions, minced
1/3 cup cilantro, minced
2 Serrano chilies, seeded and minced
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. ground black pepper
1/3 cup Citrus Marinade (click here for recipe)

Roast the ears of corn on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool. Slice kernels off the cob and place in medium bowl.

Mix in the black beans, tomatoes, green onions, cilantro, Serrano chilies, salt, chili powder, pepper, and citrus marinade. Stir gently.

Archivist's Notes:
This recipe is used for Salmon Grilled Ranchero (click here for recipe)

Poster's Notes:
For the corn, I use frozen, defrosted during the winter and add a drop of liquid smoke to approximate the grilled flavor.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A