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!