Roasted Corn and Black Bean Salsa

This weekend was a tad on the carby side for me.  Not because of rich desserts or decadent cocktails.  No, it was due entirely to this:

Sweet Corn

Yes, it is the extremely tasty evil Georgia sweet corn, and is entirely the fault of the guy at the farmer’s market who forced six ears on us Saturday morning, shortly before the guy at the meat market twisted our arms and made us buy 3 racks of baby back ribs.  All of which we were then compelled to grill, then consume, later that evening, entirely against our will.  And we won’t even go into the watermelon.  *sobs*

It was a heartbreaking experience.

So we smoked a turkey breast and beef brisket on Sunday.  And I felt the need to do something with the three ears of roasted corn we had leftover from our excess Saturday evening.  Once I realized I had a bag of dried black beans in the pantry, this dish was on the menu.  (You can, of course, make it with canned black beans.)

We ate it as a side with our brisket and turkey, but it would be marvelous served with good quality tortilla chips.

Roasted Corn and Black Bean Salsa

Black Bean Salsa

makes…a lot

4 cups (or two cans) black beans, drained and rinsed

3 ears roasted corn, kernels cut away (about 2 cups)

1 large tomato, chopped

1 to 2 jalapeno peppers, seeded and minced

1 cup red onion, finely chopped

1/2 cup loosely packed cilantro leaves, torn

2 tablespoons white wine vinegar

1/4 cup freshly squeezed lime juice

salt and pepper to taste

Combine all ingredients in a large mixing bowl. Cover (and refrigerate if desired) for at least 1 hour to allow flavors to develop.  Bring to room temperature and stir before serving.

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17 thoughts on “Roasted Corn and Black Bean Salsa”

  1. That is the PRETTIEST photo of corn I’ve ever seen. Seriously! : )
    Corn … mmmmm!
    I’m not allowed to have it on my diet, but I’m thinking in another month or two I’ll be able to. I love grilling it.
    .-= Twenty Four At Heart´s last blog ..A Day of Rest =-.

  2. Your weekend sounds much like mine. LG has decided the grill is his new best friend.

    I made something similar to your salsa, except I threw in a couple cups of quinois (how the hell do you spell that?) and called it a salad.
    .-= Mama Badger´s last blog ..Random Tuesday Thoughts =-.

  3. This is completely up our alley! Fresh corn and black beans are one of my favorite combinations. Damn, I may have to make some ribs this week too. Oh man, this sounds really good.
    .-= Gretchen´s last blog ..You Asked For It =-.

  4. I cooked real beans for the first time this weekend! We’ve decided to not go the can route anymore and they tasted so much better!

    I love corn…this could be an easy one for me!
    .-= Kingsmom´s last blog ..How much is too much? =-.

  5. How can that be heartbreaking? Black bean and roasted corn salsa is a staple at our house.

    I picked up 8 ears of corn this weekend cooked up 4 of them then served them with basil butter. There is nothing more pathetic than a 50 year old woman eating compound butter with a spoon. There goes my diet.*sob*
    .-= Michele´s last blog ..Meatless Monday – Child Obesity =-.

  6. Another winner. Just in time for the visit of my favorite nephew who is a vegetarian. And I already have all the ingredients except the corn which I will buy after I pick him up at the airport. Many thanks.
    .-= Anne Gibert´s last blog ..Talking, walking and wine =-.

  7. Corn on the cob is the ONE vegetable Princess Nagger will eat without protest. In fact, she just saw the awesome picture you took of the succulent ear of corn and asked if we could have corn on the cob for dinner. 😉 That Black Bean Salsa sounds delicious! I’ve been wanting to make a black bean anything, so now I have the perfect recipe thanks to you! 🙂
    .-= Stacy (the Random Cool Chick)´s last blog ..Weasel Wars =-.

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