Black Bean & Roasted Corn Salsa

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!