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Black Bean and Roasted Corn Salsa

In honor of Cinco de Mayo, it was time to break out the black beans and make a little salsa. This is not the normal, tomato based salsa. Instead, it is filled with fresh corn, lime, cilantro, and onion. Roasting the corn, tomato, and onion adds an extra sweetness to the recipe. This light and refreshing salsa is great for the upcoming warm months. For an added bonus, it is great for getting ready for swimsuit season.....if you are into that kind of thing! ¡OlĂ©! 

2 Ears Fresh Corn, Shucked and Kernels Removed
1 Vine Ripe Tomato, Halved
1/4 Large Yellow Onion, Peeled
15 Ounces (weight) Canned Black Beans, Drained and Rinsed
1 teaspoon Fresh Cilantro, Chopped
1/2 teaspoon Salt
1 Lime
1. Place the corn kernels in a pile on a baking sheet. Place the tomato halves, flesh side down on the pan. Lay the onion along side the other vegetables. Place under the broiler for 3-4 minutes or until just starting to brown and the tomato skin is pulling away. Remove from the oven and allow to cool slightly.
2. When cool enough to touch, carefully give the tomato and onion a rough chop.
3. Place all ingredients, except the lime, in a large bowl. Squeeze the juice of the lime over the vegetables. Stir.
4. You can either enjoy immediately or cover and allow to sit in the refrigerator until ready to serve.


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