Roasted Corn and Black Bean Salsa

1. 1

   Roast corn in oven for 1- 11/2 hours at 400 degrees F. Let cool before removing corn kernals from cob in a bowl.

2. 2

   In a medium bowl place rinsed and drained black beans, roasted corn kernals, chopped onion, minced garlic, chopped cilantro, jalepeno, tomatoes, and salt.

3. 3

   Cut lime in half and squeeze juice over ingredients.

4. 4

   Use small hole strainer, pour salsa into strainer over mixture and press down to squeeze out all the juice you can.

5. 5

   I throw away the rest, so do what suits your taste the best.

6. 6

   Mix all ingredients thoroughly, add more lime juice or salt as needed for desired consistancy/ taste.

* Per serving · 4 servings · Values may vary.

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