1Pepper we used a purple one but red, yellow or green will work, chopped after grilling
1can Black Beans strained
1Jalapeño chopped after grilling
½Red Onionchopped after grilling
¼cup Cilantro chopped
Grill the Corn
Heat the grill to 400 degrees over direct heat. Grill the corn with the husks still on for about 10-12 minutes or until charred. Allow to cool and slide back the husks.
Grill the corn for an additional 5 minutes over the grill grate to char the corn kernels.
Once cooled, cut the corn off of each ear and put in a bowl.
Grill the Other Vegetables
Cut the Roma tomatoes in half and remove the seeds. Cut the pepper in half and remove the seeds. Cut the onion in half (you will only be using 1/2 of the onion though) and spray everything with olive oil. Sprinkle with salt and pepper. Place everything including the jalapeño on the grill to char and/or blister for about 10 minutes.
Turn the vegetables over half way through (at about 5 mintues)
Prepare the Black Bean and Corn Salsa
Combine the black beans, chopped up tomatoes, corn, garlic, cilantro and jalapeno into a bowl and combine. Stir in the juice of two limes and combine.
Serve immediately with chips or you can store in the refrigerator for up to two days.
Substitute: Substitute the black beans for whatever beans you would like. Calories: The calorie content does not include avocado which is mentioned. This recipe does not include the calories on chips either.Jalapeños: Jalapeños become more mild as the are blistered on the grill, so you might want to save some seeds or increase the amount of you use if you like more of a kick. As it is now, it is a nice, mild Black Bean Corn Salsa. We added seeds to ours to punch up the heat! Storage: Keep it airtight, and it will last 5-7 days in the fridge. You may want to add a little bit of salt and some extra lime juice right before serving to liven it back up. Freezer Friendly: Everything in this recipe is freezer friendly so this can be kept safe for up to 2-3 months in a sealed container.