Grilled Corn and Black Bean Salsa Recipe
Grilled corn and rinsed and drained black beans cozy up with chopped Hatch green chile, scallions, and cilantro in fresh lime juice...
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Ingredients
- 2 ears corn - grilled, cut off cob (see Tips in post)
- 1 ½ to 2 cups black beans - rinsed and drained
- ½ cup Hatch green chile - chopped (see Tips in post)
- 1 red jalapeno - bell pepper, Fresno chile, minced (optional)
- ¼ cup scallions - red onions, shallots, chopped
- ½ cup cilantro leaves - coarsely chopped
- 2 limes +/- juiced - see notes
- sea salt and fresh ground pepper
Instructions
- Prep the salsa ingredients - Grill the corn. Remove from the cobs. Remove stems and seeds from chiles, and chop them. Rinse and drain the black beans if using canned. Chop the scallions and cilantro leaves. Halve the limes.
- Add the salsa ingredients to a mixing bowl. Squeeze limes over top.
- Finish the salsa - Mix the salsa ingredients together thoroughly. Season with salt and pepper. If mixture is dry, squeeze another lime half or two. Note: It should not be swimming in lime juice!
Notes
Limes vary wildly in the amount of juice they yield. With this salsa recipe, we're looking to moisten the salsa ingredients. We don't want it swimming in liquid. Be flexible. If the salsa looks dry, juice another lime.
Nutrition
Calories: 59kcal | Carbohydrates: 11g | Protein: 3g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com