The Pioneer Woman Tasty Kitchen
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Black Bean & Roasted Corn Salsa

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This fresh and spicy salsa can be used in so many ways! You are limited only by your imagination. Wrapped in soft tortillas, as part of a Main Dish Salad (just add greens), or as a dip with tostado chips.

Ingredients

  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • 3 whole Ears Of Corn - Roasted
  • ¼ cups Cilantro, Chopped
  • 2 whole Serrano Or Jalapeno Chilies - Seeded And Minced
  • 4 Tablespoons Lime Juice
  • 3 whole Ripe Tomatoes, Chopped
  • 1 Tablespoon Olive Oil
  • 1 whole Avocado
  • 1 dash Garlic Salt
  • _____
  • FOR A MAIN DISH SALAD (optional):
  • 1 bag Baby Mixed Greens, Spinach (12 Ounce Bag)
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Olive Oil
  • 1 whole Chicken Breast, Grilled And Sliced

Preparation

Drain and rinse the black beans and place in a bowl large enough to hold all the ingredients.

Roast Corn on your grill for about 15 minutes; long enough to char most of the kernels – you’ll need to turn the ears every 5 minutes or so. Remove from grill and allow to cool. Cut the corn from the cob and add to the black beans.

While you’re waiting for the corn to grill, add the cilantro, minced chilies, lime juice, diced tomatoes and 1 teaspoon of the olive oil to the black beans. Halve the avacado, pit it and then scoop out the “meat” and dice it before adding to the black bean mixture. Add a dash of garlic salt and mix well. Refrigerate to get everyone acquainted.

*For a Main Dish Salad:

Place your choice of greens in a salad bowl, sprinkle with 1 tablespoon olive oil, pinch of salt and juice of 1 lime. I mix this up with my hands because I find you don’t need as much oil as you think you do – when you can feel it being distributed….I don’t know, that’s just me.

Add the Black Bean Salsa to the greens and toss lightly. Serve with warm flour or corn tortillas.

** My husband, the meat eater, says that grilled chicken breast would be really really good on top of this salad. I think all you need is a plop of sour cream! Make it your own and Enjoy!

One Comment

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juststephanie on 3.2.2010

Made it last night smelled awesome.

One Review

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brachylove on 7.7.2010

I made this salsa last night for my family and they loved it. Great combination of flavors! I did add some extra seasoning as my fresh jalapenos just didn’t have any kick. I added some chile powder, red pepper, fresh garlic, and kosher salt to taste. That did the trick – every bit of it was scarfed up.

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