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Grilled Corn and Black Bean Salsa

This is a hearty vegetable salsa that goes very well with Mexican style entrees and freshly grilled chicken. Freshly grilled ears of corn are stripped of their kernels. The kernels are combined with chopped Anaheim chile pepper, black beans, chopped plum tomato, fresh lemon juice, sea salt and fresh ground black pepper. For variation add a little diced mango. Salsa can be served hot, at room temperature, or chilled.

Ingredients -

3 Medium Ears Corn, husked
2 Anaheim Chile Peppers
1 (16 ounces) Black Beans, rinsed, drained
3 Plum Tomatoes, chopped
3 tablespoons Fresh Lemon Juice
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Black Pepper

Preparation:

1. Grill the ears of corn until they are blackened.

2. Using a sharp knife, remove the corn from the cob into a mixing bowl.

3. Peel the chili peppers and remove the seed and core.

4. Chop into small pieces and add to the bowl.

5. Add the beans, tomatoes, lemon juice, salt and pepper and stir to combine.

6. Serve immediately and refrigerate the leftovers.

Salsa Making Tips -
Plum Tomatoes

	Plum tomatoes are small tomatoes with relatively few seeds and very little juice. They can be found in most supermarkets and farmers markets. Plum tomatoes are often called Roma tomatoes. If you substitute for a different variety, simply drain off excess juice and remove the seeds, otherwise your salsa will have a watery consistency.

Salsa Making Tips -
Anaheim Chile Peppers

	Anaheim chile peppers are mild. They can be substituted or additional peppers such as jalapeno or serrano peppers could be added to add a little extra heat, if desired.