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Grilled Corn, Roasted Pepper & Black Bean Salsa

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I love a versatile recipe.  There are so many uses for a dish like this and who would have thought it was packed with so much flavor!  We weren’t prepared for this salsa to be that good.  Really good.  Tasty.  Really, really delish.  Yum!  I think you got it – this salsa rocks.  This is another one of those recipes I’ll make again and again and can’t wait to have people over so I can try it out at a party.  We would also be happy to bring this to a party if someone wants to invite us over.  Hint hint.


Start by preheating your oven to 500 degrees.  Slice the peppers and tomatoes and place them skin-side up on a foil lined baking sheet.  You can also roast your corn on this same pan.  Cut the kernels from the cob and sprinkle them around the peppers and tomatoes.  We cooked our corn on the grill but either way would be good.  Bake for 20 minutes or until the vegetables are blistered.
While roasting the peppers, rinse and drain the black beans.
Add the drained black beans to a large mixing bowl and mix with the sliced green onions and minced garlic.
When the peppers and tomatoes are done, place them in a resealable plastic bag and let them sit for 10 minutes to loosen the skins.
While the peppers are peeling juice one or two limes.  I used one large lime and one key lime.  You will need at least 3 tablespoons fresh lime juice.
Drizzle olive oil and the fresh lime juice over the bean, onion and garlic mixture.
Peel the tomatoes and peppers, remove and discard the pepper seeds, and chop.  I roasted one poblano and one jalapeno pepper and used a combination of Roma tomatoes and Roma-Grape Tomatoes.
Cut the corn kernels from the cob after grilling.  If roasting, cut the kernels off before cooking, adding them to the peppers and tomatoes on the baking sheet.
Mix all ingredients, add salt and pepper and serve.  I think this would be great with fresh chopped cilantro, but when I went out to the garden I found the cilantro had passed away.  It has been so hot and I guess it got missed by the sprinkler.  I must plant some more if I can find it.
I couldn’t believe the intense flavor without adding tons of seasonings.  I fully expected to have to sprinkle in some Cayenne pepper or something.  Taste it before you go crazy adding stuff.  Traveling husband even added a drop or two of hot sauce to a spoonful and preferred it without!  Remember this is the man that loves ketchup products on everything but pie 🙂
Serve with chips or a spoon!
We grilled Halibut fillets the night before so we made fish tacos with the left overs.  We grilled a couple of corn tortillas, add chopped grilled Halibut, fresh homemade corn and black bean salsa, a slice of avocado, a little shredded cheese and a dollop of plain Greek yogurt.  A fine dinner!

Grilled Corn, Roasted Pepper & Black Bean Salsa
(adapted from a recipe by Paula Dean)

8 Roma tomatoes, cut in half lengthwise
1 Poblano pepper, cut in half lengthwise
1 Jalapeno pepper, cut in half lengthwise
4 ears of corn, grilled and cut from the cob
1 can (15-ounce) black beans, drained and rinsed
3 or 4 green onions, sliced
2 limes, juiced (at least 3 tablespoons)
1/4 cup extra-virgin olive oil (good quality)
1 clove of garlic, minced
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Grill corn on medium heat until lightly charred.  Preheat the oven to 500 degrees.  Line a large baking sheet with foil and place the tomatoes and peppers skin-side up on the sheet.  Bake for about 20 minutes or until vegetables are blistered.
Once roasted, place the peppers and tomatoes in a large plastic bag and seal for 10 minutes to loosen skins.  Peel the tomatoes and peppers, remove and discard the pepper seeds, and chop. Add all remaining ingredients to the black bean mixture and stir to combine.
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Thanks so much for stopping by!
Tricia

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