Grilled Corn and Black Bean Salsa

Ingredients

• 1 cup corn
• 1 large tomato, sliced
• 1 jalapeno pepper, seeded and halved
• 6 cloves garlic, halved
• 2 teaspoons olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can fire-roasted tomatoes
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ lime, juiced

Directions

Set your oven rack about 6 inches from the broiler and preheating it. In a big bowl, toss together the corn, sliced tomato, jalapeno, garlic, and a drizzle of olive oil until everything is lightly coated. Spread the mixture out on a baking sheet in a single layer. Pop it under the broiler and keep an eye on it until the veggies start to get a nice char, which should take around 5 minutes. Once they’re nicely roasted, take the baking sheet out and let everything cool for a few minutes. Next, transfer the charred veggies to a food processor, add the black beans, fire-roasted tomatoes, chili powder, cumin, salt, and a squeeze of lime juice. Blend everything until it reaches the texture you like, whether chunky or smooth. Give it a taste and adjust the seasoning if needed before serving.