AuthorSenor PelonCategoryApps and Party Food, Dips and Salsas, Salsa, Vegetables
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
1
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. (Roasted canned corn is an easy substitute.)
3
Roasted red pepper can be done fresh on the grill, too, or it's 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.
5
Rinse canned beans thoroughly. (I like to use fresh, dried beans. Follow the directions on the package.)
7
Dice the roasted red pepper and tomato to a size that suits you.
9
Mix all ingredients thoroughly.
11
Chill for an hour (or more) to allow all the flavors to marry.
13
Grab your favorite bag of chips and enjoy!!
Ingredients
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