Roasted Corn, Pepper and Black Bean Salsa

  By Senor Pelon  ,   

January 17, 2015

5.0 0


3 cups roasted corn kernels (4 avg sized corn cobs)

3 cups black beans

1 cup roasted red pepper

1 cup dices roma tomatoes

3 T extra virgin olive oil

2 T BrainRub

1 T parsley (or cilantro)

1 T lime juice


Roast the corn cobs over an open flame grill until you have nice “scoring” all over. Then use a knife to slice the corn kernels off the cob.

I like to use fresh dry beans but canned beans will work, just make sure that you've rinsed them thoroughly.

Roasted red pepper is easy to find in a jar at any grocery store. Make sure it is not pickled or preserved in any way. You want the flavor of the pepper not their brine.

Dice the roasted red pepper and tomato to a size that suits you.

Place all ingredients in a bowl that is large enough to allow you to mix everything well.

Let the mixture sit in the refrigerator for a little while to allow all the flavors to marry.

Grab your favorite bag of chips and enjoy!!