Ingredients
1 c. corn
*1 cup diced tomatoes- drained
1 cup black beans- rinsed
1 jalapeno- diced small
1 green onion- chopped
2 T. lime juice
2 T. cumin
2 T. fresh cilantro- chopped
1 avocado- diced
*I used can petite diced tomatoes in the winter since tomatoes are out of season. I let them drain in the sink to make sure the salsa isn't too wet.
During the winter, especially the one we have been having, I don't really want to get outside to grill an ear of corn. I especially don't want to take the time to shuck the corn after. I take a cup of canned corn that has been drained and patted dried and "roast" it on the stove top. Heat saute pan to medium high. Sauteing corn in a dry pan until they start to have that charred look. Let cool while making the rest of the salsa. In a medium bowl, combine beans, jalapeno and tomatoes. Add cooled corn. Add lime juice, cumin and cilantro. Gently stir in avocado. Chill for about an hour before serving. If you like it hotter, add more jalapeno.
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