BLACK BEAN AND CHARRED CORN SALSA
©2015 Norman Van Aken
Yields: 3 Cups
3 ears sweet corn, shucked
light olive oil as needed for the corn before grilling it and also to sauté the onions & bell peppers
salt and pepper, to taste
1/2 red onion, peeled & diced small
1/2 red pepper, stem, seeds and the whitish ribs removed & discarded, diced small
1/2 yellow bell pepper, stem, seeds and the whitish ribs removed & discarded, diced small
1 Cup cooked Black Beans, (if using canned, rinse them quickly in cold water first & drain.)
1-2 jalapeños, stemmed, seeded and minced
3 Tablespoons of cilantro leaves, washed and roughly chopped
1 1/2-2 Tablespoons Spanish sherry wine vinegar
2 Tablespoons of extra virgin olive oil, more or less, as desired
Heat up a grill.
Lightly coat the corn with some olive oil salt and pepper. Place on the hot grill when you are ready. Turn often until nicely colored. Cut off the cob into a bowl. Reserve. NOTE: You can simply sizzle the corn (once off the cob) in a hot pan with light olive oil if grilling is a challenge.
Heat a sauté pan until quite hot. Add a splash of olive oil and quickly sizzle the onions and peppers. Season with salt and pepper. When they are just beginning to soften, remove them to the bowl with the corn kernels and stir in the black beans, jalapeño, cilantro, cracked pepper, salt, vinegar and extra virgin olive oil. Reserve.