BLACK BEAN AND GRILLED CORN SALSA

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Black Bean and Grilled Corn Salsa image

Serve this salsa on its own with tortilla chips or as a topping for Swordfish Kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 5 cups

Number Of Ingredients 12

1 jalapeno pepper
1 red bell pepper
4 fresh ears of corn, shucked
1/4 cup lime juice (about 2 limes)
1 can (15 ounces) black beans, drained and rinsed
1/2 cup loosely packed fresh flat-leaf parsley, leaves coarsely chopped
1/4 cup finely chopped red onion
1/2 teaspoon minced garlic
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat grill to medium hot. Place peppers on grill, and cook, turning, until skin is black all over, 5 to 10 minutes for jalapeno and 10 to 15 minutes for red pepper. Place grilled peppers in a brown paper bag; let stand about 10 minutes. Remove peppers from bag, and peel away and discard charred skin; rinse your fingers from time to time under cool running water, if necessary, but do not rinse the peppers. Remove and discard stems and seeds. Mince jalapeno, and transfer to a large bowl. Cut red pepper into 1/4-inch pieces, add to jalapeno, and set aside.
  • Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove from grill, and let cool slightly. Use a sharp knife to cut the kernels off the cob; add to peppers.
  • Add lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to corn and pepper mixture, and toss well. Season with salt and pepper, and serve.

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