This is a very easy salsa that you toss in a honey lime vinaigrette. It's light, refreshing, and perfect for a summer cookout!
It doesn’t even need to marinate in the fridge. It’s perfect and delicious served at room temperature with tortilla or pita chips, on top of tacos, or straight out of the bowl with a spoon!
The sweetness from the honey and the heat from the jalapeno pepper is the perfect combination. It’s not crazy spicy...just really good!
Roasted Corn and Black Bean Salsa
Recipe adapted from Jehan Can Cook
2 garlic cloves, minced
1/2 teaspoon honey
3 tablespoons olive oil
Juice from a lime
3 ears of corn, husks and silk removed
1 can black beans, rinsed and drained
2 tomatoes, seeded and chopped
1/4 cup diced red onion
1 ripe avocado, diced
1 jalapeno, diced
- Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender. Turn frequently. Remove and let cool.
- In a small bowl or jar; add the lime juice, garlic, honey and olive oil. Shake and set aside.
- Run a sharp knife down the cob to remove as much of the corn kernels as possible. Add the corn into a large bowl. Next add in the diced tomato, onion, black beans, avocado, and jalapeno. Give that a light toss and add the vinaigrette. Stir well until combined and serve cool or at room temperature.