Tuesday, April 27, 2010

Black Bean and Roasted Corn Salsa

As a native Texas girl one of my favorite cuisines is Tex-Mex (is that even a cuisine?).  Unfortunately with all of the tortillas, cheese and sour cream it often isn't the healthiest meal.  In an attempt to add flavor to my fajitas I decided to throw together a non-traditional salsa.  You can always adjust the seasonings to your taste and even leave out any ingredients that you just plain don't like.

Also, the recipe calls for roasted corn.  I love to roast corn on the grill!  Buy the corn unshucked.  Soak the ears of corn in water for an hour then grill over high heat, 5 minutes per side.  If you have any left over this is great way to use it.  If you don't (or don't want the extra step of roasting it just for the salsa) just used frozen (thawed of course) or even canned corn.

Black Bean and Roasted Corn Salsa

1 15oz can black beans - drained and rinsed
1 ear of corn - roasted, cooled and kernels cut away from the cob
2 roma tomatoes - seeded and diced
1/4 red onion - finely diced
1 jalapeno - seeded and finely diced
Handful of fresh cilantro - roughly chopped
juice of 1 large lime (or 2 small ones)
1 tsp cumin
1 tsp garlic powder
1 Tbs chili powder
salt and pepper to taste

Seriously the easiest instructions ever.  Combine everything in a bowl.  Cover and chill for at least an hour.  The longer you let it chill the better it will be.  Serve with chips, on tacos or fajitas.

I bet it would be awesome the next day.... but it didn't last that long at my house.

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