Roasted Corn & Black Bean Salsa

(Ignore the green pepper that obviously wanted to be a part of this salsa!)

Roasted Corn & Black Bean Salsa

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

3 ears roasted corn, kernels cut away (about 2 cups) (directions for roasting corn are at the bottom of this entry)

1 large tomato, chopped

1 to 2 jalapeno peppers, seeded and minced

1 cup onion, finely chopped

1/2 cup loosely packed cilantro leaves, torn

2 tablespoons white wine vinegar

1/4 cup freshly squeezed lime juice (or as you can see, I used lime juice from the bottle)

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.

How to Roast Corn

Preheat the barbecue grill to a medium temperature (350 degrees F).

If you have soaked your corn, remove the corn from the water and shake off any excess water.

Tear off squares of aluminum foil and place ears of corn diagonally in the center of each square of aluminum foil.

Brush the kernels with olive oil.

Roll the aluminum foil around each ear of corn and close it up by twisting the ends.

Place the prepare ears of corn on a medium heat grill, rotating the corn every so often.

Allow the corn to slowly continue cooking for another 15 to 20 minutes.

Remove the corn from the grill. Be careful the foil will be very hot!

Once the corn is cooked, remove the aluminum foil.