A great side dish to eat with tacos, burritos or with grilled steak, pork or chicken.
BLACK BEAN and ROASTED CORN SALAD
Mesa Grill Recipe
4-5 ears of corn
4-5 small tomatoes, chopped
2 (14 oz.) cans of black beans, rinsed and drained
1 cup diced red onion
1 cup diced jicama
1/2 cup chopped cilantro
juice of 4 limes
1 tablespoon salt
1 teaspoon fresh ground black pepper
Preheat your grill and remove husks from corn. Rub the ears with a small amount of vegetable oil and season with salt and pepper. Grill for 8 to 10 minutes, turning frequently. Remove from heat and let cool. Cut the roasted kernels off the cobs using a sharp knife. Combine all the ingredients in a mixing bowl. Refrigerate at least one hour before serving. Serves 6.