Dips

Grilled Corn and Black Bean Salsa

This weekend was a family picnic and I signed up to bring an appetizer. I wanted something that was simple and easy to make and didn’t want to worry about keeping it cold. This salsa was perfect for that and it was a big hit with both adults and kids!

2 – 15 oz cans black beans, drained and rinsed

4 ears fresh corn (or 2 15 oz cans corn, drained and rinsed)

1/2 cup diced red onion

1/3 cup sliced green onions

2 cups diced, seeded tomatoes

fresh cilantro

juice of 1-2 limes

salt

If you’re using fresh corn, remove the husk and silk and grill until some kernels turn brown and the corn is slightly cooked. Remove and place on a plate to cool. Once cooled, cut the kernels off the cob and add to a large bowl. To the bowl, add the beans, both types of onions, tomatoes and fresh lime juice. Stir to combine. Add in the desired amount of chopped cilantro and season with salt.

You can enjoy it immediately or place until the refrigerator until ready to serve. Enjoy with tortilla chips.

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