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Grilled Corn & Black Bean Salsa

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Ingredients for 6 servings

  • 2 Ears Brentwood Corn, Grilled & Kernels Cut From Cob
  • 1 Can Black Beans, Drained & Rinsed
  • 1 Large Tomato, Chopped
  • 1 Handful Fresh Cilantro, Chopped
  • Juice of One Lime
  • Olive Oil
  • Salt & Pepper to Taste


Grill corn either on the barbeque or in a skilled.

Toss beans and corn into a bowl. Top with tomatoes and add the salt and pepper to your taste. Mix gently.

Add cilantro, lime juice and a bit of olive oil. Mix gently again. Refrigerate for at least 30 minutes before serving.

*For Variety Add: 1 avocado, 3-4 green onions, sliced or black olives

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