Description
Packed with fresh garden flavors. Recipe from PocketChangeGourmet.com.
Ingredients
Scale
Roasted Corn
- Corn
- Olive Oil
- Salt, Pepper and Seasoned Salt {like Lawry’s}
Salsa
- 1 can Bush’s Black Beans, drained and rinsed
- 3 ears roasted sweet corn
- 1 medium tomato, chopped
- 6–8 yellow cherry tomatoes, cut in half
- 1 medium cucumber, cleaned and chopped
- 1 small onion, chopped
Dressing
- 1/4 cup lime juice
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper {optional}
Instructions
Roasting Corn
- Heat grill to medium-high, brush corn with oil and sprinkle with salt, pepper and seasoned salt
- Cook for a few minutes, turn and continue cooking until corn is bright and nicely browned
- Cool slightly and cut off the cob
Salsa
- In a large bowl, combine all ingredients
Dressing
- Mix all ingredients and pour over salsa, stir to coat
- Cover and refrigerate for 4 to 24 hours. Serve with tortilla chips, on a sandwich or with a main dish
- Prep Time: 15 minutes
- Cook Time: 10 minutes