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Receta Roasted Corn And Black Bean Salsa

by Global Cookbook

Ingredientes

5 x ears fresh corn on the cob 1 med diced onion 3 x cloves diced garlic     Juice from 1 fresh lime     Juice from 1 fresh lemon 2 c. cooked black beans 2 x fresh tomatoes, seeded and minced

Fresh cilantro, minced, to taste     Salt and pepper, to taste     Grnd cumin, to taste     Chipotles in Adobo, to taste 4 Tbsp. apple cider vinegar 2 Tbsp. extra virgin olive oil

Direcciones

1. 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.
2. Take a large dinner plate, spoon salsa into center (approximately 1 c.).
3. 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.
4. Serves 4.

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