Charred Corn and Black Bean Salsa

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Servings
   Yields approx. 5 cups

Prep Time
   20 minutes

Refrigerate
   as needed

Ingredients

• 4 ears corn, roasted or grilled
• 1 can black beans, drained and rinsed
• 1/4 cup jalapeno pepper, seeds and ribs removed
• 1 medium tomato, chopped with seeds removed
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 2 Tbsp. extra virgin olive oil
• juice of one lime
• salt and pepper, to taste

Instructions

Carefully cut corn from cob, discard cob. Combine corn with remaining ingredients and refrigerate until ready to serve.