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Roasted Corn and Black Bean Salsa

by on July 6, 2012 in Appetizers, Salsas July 6, 2012 AppetizersSalsas
See post on The Newlywed Chefs’s site!
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Level: Easy

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Description

Fire up the grill for this easy and addicting salsa!

Ingredients

  • 2 ears Roasted Corn, Kernels Cut Off Of The Ears After Roasting
  • 1 can (15 Oz. Can) Black Beans, Drained
  • 2 cans (10 Oz. Size) Rotel Mexican Diced Tomatoes With Lime And Cilantro, Drained
  • 3 Tablespoons Balsamic Vinegar
  • 2 teaspoons Balsamic Reduction (heat The Vinegar Slowly Until It Is Like A Syrup)
  • 1 Tablespoon Finely Chopped Fresh Cilantro (optional)
  • ¼ cups Finely Chopped Red Onion (optional)
  • ½ cups Tomato, Chopped (optional)

Preparation

Combine all ingredients in a large bowl and serve with your favorite chips. That’s it!

This is a versatile recipe that can be tweaked to suit your fancy. The most recent time we made this, we subbed the can of Rotel Mexican diced tomatoes with a fresh tomato, a small red onion, fresh cilantro and lime juice. Fantastic!

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