Roasted Corn & Two Bean Salsa
This is a fresh tasting salsa that is bursting with summer flavors.
8 - ears of fire roasted fresh summer corn
3-cans black beans
3- cans white navy beans
1- red onion diced
1- can sliced black olives
3- Jalapenos diced
4- cloves of garlic minced
2- red bell peppers diced
2- yellow bell peppers diced
1- cup of chopped cilantro
zest of 1 lime
3- limes juiced
2- lemons juiced
1/4- cup of xtra virgin olive oil
1/8- cup of vinegar ( rice, palm or sugar cane) if you don't have any of these whits wine vinagar will do.
1/2- cup of sweet thai chili sauce found in all grocery stores.
Shuck the corn remove all strands of silk brush with oil place on the grill turn every 8 min or until some of the kernels turn dark brown or black. You can also roast in your oven under the broiler turning after every 8 min or so, just keep a eye on it some black is a good thing.
Mean while drain & rinse the six cans of beans,
Drain your olives.
Chop the cilantro.
Dice peppers about the size of your pinky nail.
Dice the jalapenos
Zest the limes & lemons
Juice the limes & lemons
In a blender add the oil,vinegar,lime, lemon juice , sweet chili sauce salt& pepper to taste blend for about 1 min or less.
Ok after your corn cools somewhat it is time to cut the kernels off the cobb this done by using a sharp knife 1st cut the base off so you have a flat surface to stand the cobb on, you can do this on a plate or if you have a bundt cake pan it will be less messy . Slice from top to bottom with the knife slightly turned in.
Im a large bowl gently mix all dry ingreidients so not to mush the beans now add the dressing and mx let sit a least 1 hour so flavors blend.
This salsa is great as a side dish or a condiment on burgers dogs etc.
It will last a week in the fridge.
Serves about 20 as a side dish.