Roasted Corn Salsa II

Name: Roasted Corn Salsa II
Ingredients: 4 -8 ears fresh corn, roasted in their husks,husked,silk removed,and cut from the cobs; 2 cans black beans, drained and rinsed; 2 stalks celery, sliced; 1 red bell peppers or 1 green bell pepper, seeded and diced (desirable) (optional); 2 cloves garlic, minced; 2 roma tomatoes, seeded and diced; 2 -3 jalapeno peppers, seeded and finely chopped (Leave seeds in if you like it hot); 12 cup chopped fresh cilantro, most of the stems discarded; 1 -2 tablespoon cider vinegar; 1 lime, juice of, to taste; 12 lemon, juice of, to taste; salt & freshly ground black pepper; 2 -3 tablespoons extra virgin olive oil

13 ingredients

8 steps

Ingredients

4 -8 ears fresh corn, roasted in their husks,husked,silk removed,and cut from the cobs
2 cans black beans, drained and rinsed
2 stalks celery, sliced
1 red bell peppers or 1 green bell pepper, seeded and diced (desirable) (optional)
2 cloves garlic, minced
2 roma tomatoes, seeded and diced
2 -3 jalapeno peppers, seeded and finely chopped (Leave seeds in if you like it hot)
12 cup chopped fresh cilantro, most of the stems discarded
1 -2 tablespoon cider vinegar
1 lime, juice of, to taste
12 lemon, juice of, to taste
salt & freshly ground black pepper
2 -3 tablespoons extra virgin olive oil

Directions

1

Combine all ingredients except salt, ground pepper, and olive oil.
2

Mix thoroughly, and let stand at room temperature for about 10 minutes.
3

Add salt and pepper to taste, and toss lightly.
4

Let set for another 10 minutes, and adjust seasonings again.
5

Sprinkle with olive oil.
6

Toss gently, and refrigerate for several hours for flavors to meld.
7

Serve chilled or at room temperatures as a salsa with tortillas or tortilla chips, as a vegetable, or as a seasoning or side dish with beef, chicken, or pork.
8

It's also pretty good with charcoal grilled salmon.