Roasted Corn and Black Bean Salsa

Ingredients

• 2 ears corn, roasted

• 1 (16 ounce) can black beans, rinsed and drained
• 1 fresh jalapeno, thinly sliced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 bunch fresh cilantro
• 1 lime
• 2 cups cherry tomatoes or grape tomatoes, quartered
• 2 dashes salt
• 1/4 cup medium hot salsa, strained

Directions

1. 1

   Roast corn in oven for 1- 11/2 hours at 400 degrees F. Let cool before removing corn kernals from cob in a bowl.

2. 2

   In a medium bowl place rinsed and drained black beans, roasted corn kernals, chopped onion, minced garlic, chopped cilantro, jalepeno, tomatoes, and salt.

3. 3

   Cut lime in half and squeeze juice over ingredients.

4. 4

   Use small hole strainer, pour salsa into strainer over mixture and press down to squeeze out all the juice you can. I throw away the rest, so do what suits your taste the best.

5. 5

   Mix all ingredients thoroughly, add more lime juice or salt as needed for desired consistancy/ taste.