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Monday, July 25, 2011

Roast Corn and Black bean Salsa

A recipe for 6-8 servings
Here is another recipe from my Piedmont Park cooking class series. 

Nothing is better that sweet corn in the summer and this is a unique way to put it on the table. 

4 ears yellow corn roasted and cooled
11/2  cups black beans rinsed and drained
½ cup finely chopped red onion
½ cup chopped tomato
½ cup roasted red pepper chopped
1 teaspoon jalapeno
2 tablespoons garlic minced
Juice of one line plus the zest
4 tablespoons chopped cilantro

Toss all ingredients into a bowl and combine. Serve chilled.

For a twist on the twist this is just as tasty served warm with grilled fish or chicken!

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