Charred Corn and Black Bean Salsa
- 4 ears corn, roasted or grilled
- 1 can black beans, drained and rinsed
- 1/4 cup jalapeño pepper, seeds and ribs removed
- 1 medium tomato, chopped, seeds removed
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lime
- Salt and pepper, to taste
Combine all the ingredients, chill and serve.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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