Roasted Corn and Black Bean Salsa

Circle B Kitchen

For years now, this has been our go-to side dish for summer BBQ's. When we think of it, we like to add chopped avocado and roasted poblanos. Killer.

2 teaspoons olive oil

1 cup fresh corn kernels, cut from the cob

1 teaspoon ground cumin

2 cloves fresh garlic, finely chopped

1 large or 2 medium fresh tomatoes, seeded and chopped

2 green onions, chopped

¼ cup fresh cilantro, roughly chopped

1 jalapeno, seeded and finely chopped (I used 1 large poblano, roasted and chopped)

1 can black beans, drained and rinsed

1 avocado, diced

¼ cup fresh lime juice (2 limes)

salt and pepper to taste

Preheat oven to 400 degrees

On a small sheet pan, combine the olive oil, corn kernels, cumin and garlic. Mix well and roast in a preheated oven for 8-10 minutes, or until the corn starts to take on some color (I do this in my toaster oven). Let cool.

Combine all the ingredients in a bowl. Cover and refrigerate at least 3 hours to let the flavors combine.