Confetti Salsa

Directions

1. 1
   1.
2. 2
   Place the red bell pepper on the grill or under the broiler to roast.
3. 3
   Turn it whenever the skin starts to char on one side.
4. 4
   When the skin is blistered and charred on all sides, remove it to a bowl and tightly cover with plastic wrap.
5. 5
   Allow it to steam for 5 minutes before removing the skin and seeds.
6. 6
   Dice the roasted pepper flesh into small pieces.
7. 7
   2.
8. 8
   Place the beans and corn into a fine mesh strainer.
9. 9
   Rinse with cold water.
10. 10
    Shake dry and move them into a large bowl.
11. 11
    3.
12. 12
    Add the roasted pepper, onion and parsley to the bowl.
13. 13
    4.
14. 14
    In a small cup, whisk the lime juice, oil, salt and pepper to form a dressing.
15. 15
    5.
16. 16
    Pour the dressing over the vegetables.
17. 17
    Stir to combine.
18. 18
    6.
19. 19
    Cover and refrigerate for at least 12 hours, stirring well before serving.