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Title: Grilled Corn and Black-Bean Salsa
Categories: New Salsa
Yield: 1 Servings
| 3 | md | Ear of corn -- husked |
| 2 | Anaheim chili pepper | |
| 3 | Plum tomatoes -- chopped | |
| 1 | cn | Black beans (16 oz) -- |
| Rinsed and drained | ||
| 3 | tb | Fresh lime juice |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
Grill or broil chilies and corn 8 minutes or until charred. Cut corn from cob (you should have about 1 1/2 cups). Peel petters; remove and discard cores and seeds, then chop. Mix in a bowl with remaining ingredients.
Recipe By : Woman's Day, 6-27-95, Salsa! by Holly Sheppard