I’m beyond pico de gallo. For as pleasing as it is, I want to give other fruits and vegetables a chance to pair with chips and salsa. For example my strawberry salsa is a great alternative. There is nothing new about this salsa, I’ve known about it for a while and I’m certain other folks have used it before. I would like to contribute this easy addition to the rest of the summer snacks.
If you have a grill, sadly I don’t :(, I recommend grilling it. The alternative is to broil it at a high temperature in your oven as I did.
Total time to prepare: 10 minutes
– 1 5×6 Tomato, medium dice
– 1 15 Oz can Black beans, drained and rinsed off
-2 Each ears of corn, husked, broiled (see below)
-1 small bunch Cilantro, chopped
-1/2 Yellow onion, medium diced
-1 Each lime
-1 Tablespoon Cumin
-1/2 Teaspoon Chili powder
-TT Salt and pepper
Method of Prep:
-Heat Oven to 425 degrees on the broil setting. Give at least 10 minutes to get hot.
– Begin my husking corn and removing all the string from it. Rub corn with a tablespoon of olive oil and sprinkle with salt and pepper.
-Place corn in oven on a sheet tray and rotate every 3 minutes until a carmelized look appears on the corn. (Corn will start to look burnt, that’s when you know to rotate)
-Remove corn from oven and let cool.
-While corn is cooling down, mix in a large bowl the diced tomato, onion, and washed black beans.
-Zest the lime over mix. Cut the lime and squeeze all the juice over salsa.
-Add in cumin, chili powder, salt and pepper. Mix well.
–Cut corn off the cob. Add corn to the bowl and stir.
-Finish with mixing in the cilantro. Taste and season more if needed.