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Grilled sweet corn makes this black bean salsa extra delicious!
Brush the ears of corn all over with 1 tablespoon of the olive oil. Preheat your grill to medium-high. Place corn onto grill grates, close the lid and grill for 15-20 minutes. Turn frequently. Remove when the corn has light and even grill marks and let cool.
In a small bowl or jar, add the lemon and lime juice, garlic, chipotle pepper, adobo sauce, honey and remaining 1/4 cup (4 tablespoons) olive oil. Shake and set aside.
Now the corn should be cool enough to handle, so run a sharp knife down the cob to remove as much of the corn kernels as possible. Add the corn into a large bowl. Next add in the diced tomatoes, onion, black beans and chopped cilantro. Give that a light toss and add the vinaigrette.
Stir well until combined and serve at room temperature with corn chips or on top of your favorite tacos!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!