Description
A vibrant and flavorful Black Bean and Corn Salsa featuring grilled corn, tomatoes, jalapeño, and poblano peppers, combined with black beans and fresh cilantro, perfect as a refreshing side or dip.
Ingredients
Main Ingredients
- 5 ears un-shucked corn
- 6 vine ripe tomatoes, seeds removed
- 1 seeded jalapeño
- 1 seeded poblano pepper
- 1 peeled thickly sliced sweet onion
- Two 16-ounce cans black beans, strained and rinsed
Seasonings and Garnishes
- 3 tablespoons olive oil
- Juice of 2 limes
- 3 tablespoons thinly sliced green onions (optional)
- 3 tablespoons chopped fresh cilantro
- Coarse salt and fresh cracked pepper to taste
Instructions
- Preheat Grill: Preheat your grill to high heat between 450° to 550°F to ensure perfect charring and cooking of the vegetables.
- Grill Corn: Place the corn in their husks directly on the grill. Cook for 20 minutes, turning every 5 minutes to evenly char the corn while keeping it juicy.
- Grill Vegetables: Drizzle the tomatoes, jalapeño, poblano peppers, and thickly sliced sweet onion with olive oil. Place them on the grill and cook for 3 to 4 minutes per side until grill marks form and vegetables become tender.
- Prepare Vegetables: Remove all grilled items from the grill. Once cool enough to handle, shuck the corn and slice off the kernels. Medium dice the grilled tomatoes, jalapeño, poblano peppers, and onions for uniform texture.
- Mix Salsa: In a large bowl, combine the grilled corn kernels, diced vegetables, black beans, lime juice, green onions if using, chopped fresh cilantro, and a generous pinch of coarse salt and fresh cracked pepper. Gently mix all ingredients until well combined.
Notes
- Removing seeds from jalapeño and poblano peppers reduces heat, adjust according to spice preference.
- For a smokier flavor, char the vegetables slightly more on the grill.
- Salsa can be served immediately or chilled for an hour to meld flavors.
- This salsa pairs perfectly with tortilla chips, grilled meats, or as a topping for tacos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salsa
- Method: Grilling
- Cuisine: Mexican
