Black Bean and Grilled Corn Salsa
Serve this salsa on its own with tortilla chips or as a topping for Swordfish Kebabs.
- Yield: Makes 5 cups
Source: Martha Stewart Living, July/August
- 1 jalapeno pepper
- 1 red bell pepper
- 4 fresh ears of corn, shucked
- 1/4 cup lime juice (about 2 limes)
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup loosely packed fresh flat-leaf parsley, leaves coarsely chopped
- 1/4 cup finely chopped red onion
- 1/2 teaspoon minced garlic
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Heat grill to medium hot. Place peppers on grill, and cook, turning, until skin is black all over, 5 to 10 minutes for jalapeno and 10 to 15 minutes for red pepper. Place grilled peppers in a brown paper bag; let stand about 10 minutes. Remove peppers from bag, and peel away and discard charred skin; rinse your fingers from time to time under cool running water, if necessary, but do not rinse the peppers. Remove and discard stems and seeds. Mince jalapeno, and transfer to a large bowl. Cut red pepper into 1/4-inch pieces, add to jalapeno, and set aside.
Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove from grill, and let cool slightly. Use a sharp knife to cut the kernels off the cob; add to peppers.
Add lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to corn and pepper mixture, and toss well. Season with salt and pepper, and serve.