A chunky salsa / side dish with southwestern flavors.
4 ears of corn on the cob
2 15 oz. cans of black beans, rinsed and drained
1 large red bell pepper
up to 1 cup of cilantro, rough chopped
juice of 2-3 limes
EVOO, salt, and pepper
red onion or grilled Vidalia
Husk 4 ears of corn on the cob. Drizzle with EVOO and lightly salt. Grill the corn to get a little charred. Grill up some Vidalia onion too, if you like!
Cut kernels off the cob and drop into a bowl. Add beans, diced red pepper, EVOO, lime juice, salt, and a dash of pepper. Mix. Add cilantro. Mix again. Add more lime juice, salt, or pepper to taste.
We originally made this dish to top fajitas. It was so good, we just kept spooning it into our mouths! It is more likely now to end up on our table as a side dish. Of course it is still a great topper for fajitas, tacos, grilled chicken, steak, or a burger. You can also just scoop it up with some tortilla chips.