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Ingredientes
- 5 x ears fresh corn on the cob
- 1 med diced onion
- 3 x cloves diced garlic
- Â Â Juice from 1 fresh lime
- Â Â Juice from 1 fresh lemon
- 2 c. cooked black beans
- 2 x fresh tomatoes, seeded and minced
- Â Â Fresh cilantro, minced, to taste
- Â Â Salt and pepper, to taste
- Â Â Grnd cumin, to taste
- Â Â Chipotles in Adobo, to taste
- 4 Tbsp. apple cider vinegar
- 2 Tbsp. extra virgin olive oil
Direcciones
- Preheat a saute/fry pan over high heat With a sharp knife remove corn kernels from cob. Add in fresh corn and drizzle with extra virgin olive oil. Toss mix continuously so as not to burn. When corn is roasted (approximately 4-5 min)add in the onion and garlic and tomatoes. Continue to cook 2-3 min longer. Add black beans, apple cider vinegar, lemon and lime juice, let mix cook 2-3 min. Add 2 Tbsp chipotles in adobo, healthy pinch of cumin, salt and pepper to taste and fresh cilantro.
- Take a large dinner plate, spoon salsa into center (approximately 1 c.).
- Then take blackened ribeye and place towards edge, or possibly you may cut the ribeye into 1 inch strips and fan across salsa, garnish plate with fresh cilantro.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 461 | |
| Calories from Fat 77 | 17% |
| Total Fat 8.86g | 11% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 1777mg | 51% |
| Total Carbs 75.84g | 20% |
| Dietary Fiber 17.2g | 57% |
| Sugars 8.47g | 6% |
| Protein 23.21g | 37% |
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