Wednesday, May 19, 2010

Roasted Corn & Black Bean Salsa

This is a light healthy treat I enjoy having for lunch alone or for dinner as a side dish for a Mexican inspired meal. It goes great with fresh corn chips which are simple to make or a bag of your favorite brand of tortilla chips. Its very easy to make because it pretty much only requires dicing the vegetables. In this dish I use a bag of steam corned however if you own a BBQ or have a grill for your stove top, I would recommend grilled 2 corn cobs and then slice the grilled kernels off for this dish.


1 can of Goya black beans, drained; washed
1/2 of red onion diced finely
1 bag of steamed corn
1 large lemon
1 large tomato diced
1 handful of cilantro finely chopped
1 clove of garlic finely chopped
a dusting Salt & Pepper
a dusting of onion powder, garlic powder, and chili powder (be careful not to over do it!)
1 tablespoon of extra virgin olive oil

Steam the corn as directed. Heat a large nonstick pan to medium/high with a few sprays of olive oil. Place the steamed corn into the hot oiled pan and let it sit there for 2 minutes. To not stir in the meantime because we want the kernels to brown a little. Stir after you notice the kernels are browning (check a certain area with a spoon first). Place the cooked brown kernels in a bowl to cool off while you chop up the rest of the ingredients. Be sure to rinse the can of black beans in a strainer under cold water. Mix all the ingredients up. Squeeze one whole lemon (make sure you don't add the seeds!!). Add a little salt & pepper and then add a dusting of onion, garlic, and chili powder making sure you don't over do it. Give it a taste. You may add more salt if you like.

Enjoy! :)

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