Race Day Salsa

13 ingredients
5 steps

Ingredients

  • 4 ears corn on the cob with husks
  • 2 (15 ounce) cans no-salt-added black beans, drained and rinsed
  • 6 Roma (plum) tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1 red onion, diced
  • 2 jalapeno peppers, chopped
  • 1 lime, juiced
  • 2 teaspoons chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 (12 fluid ounce) can tomato juice
  • 1 (14 ounce) can tomato sauce
  • 1 pinch kosher salt, or to taste
  • 1 pinch ground black pepper, or to taste

Directions

  1. 1
    Preheat grill for medium heat and lightly oil the grate.
  2. 2
    Place ears onto the heated grill; roast corn until husks show burn marks on all sides and corn kernels are cooked through, about 20 minutes. Turn ears of corn often.
  3. 3
    Let corn ears cool until they can be handled; pull back husks and cut the roasted kernels from the ears. Place kernels into a large salad bowl.
  4. 4
    Lightly toss corn with black beans, plum tomatoes, green bell pepper, red onion, jalapeno peppers, lime juice, cilantro, and garlic. Pour tomato juice and tomato sauce over the salsa; toss again. Season with kosher salt and black pepper.
  5. 5
    Chill salsa at least 1 hour, preferably overnight.

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