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Grilled corn and bean salsa recipe

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Ingredients

Adjust Servings:
2 large ears Corn , husked
1 tablespoon extra-virgin Olive Oil
1 teaspoon Kosher Salt , plus more for seasoning
Black Pepper
1 (15-ounce) can Black Beans drained and rinsed
1 (15-ounce) can Black-Eyed Peas , drained and rinsed
½ cup chopped red Bell Peppers
¼ cup finely chopped Red Onion
¾ cup chopped fresh Cilantro
4 Roma (plum) Tomatoes , finely chopped
½ Jalapeno Pepper , finely chopped (optional)
1 Lime Juice , plus lime wedges for serving
2 Avocados , pitted, peeled, and diced
Tortillas or pita chips, for serving

Grilled corn and bean salsa recipe

  • 50 minutes
  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

Heat a grill to medium-high. Brush the corn with the oil and season with salt and black pepper. Grill the corn, rotating it every 3 minutes to prevent it from charring too much on one side, for about 10 minutes, or until the corn is evenly cooked and speckled lightly with charred spots. Remove from the grill and let cool. Use a knife or corn cutter to remove the corn kernels.

2
Done

While the corn is cooking, in a medium bowl, combine the black beans, black-eyed peas, bell pepper, onion, cilantro, tomatoes, jalapeño (if using), teaspoon of salt, and lime juice. Add the corn and gently fold in the avocado. Season with salt and pepper. Cover and refrigerate for 20 minutes, or until ready to serve.

3
Done

Enjoy with tortilla chips.

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Favorite homemade salsa recipe
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Favorite homemade salsa recipe
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Three-cheese hot spinach artichoke dip recipe

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