Race Day Salsa

A light and zesty salad contains smoky grilled corn kernels, black beans, and plenty of green bell pepper, onion, and jalapeno pepper in an easy tomato sauce. Serve chilled.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 129 Calories

Ingredients

• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 lime, juiced
• 1 red onion, diced
• 6 roma (plum) tomatoes, chopped
• 2 teaspoons chopped fresh cilantro
• 1 (12 fluid ounce) can tomato juice
• 1 pinch ground black pepper, or to taste
• 2 jalapeno peppers, chopped
• 1 (14 ounce) can tomato sauce
• 1 pinch kosher salt, or to taste
• 4 ears corn on the cob with husks
• 2 (15 ounce) cans no-salt-added black beans, drained and rinsed

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

Place ears onto the heated grill; roast corn until husks show burn marks on all sides and corn kernels are cooked through, about 20 minutes. Turn ears of corn often.

Step 3

Let corn ears cool until they can be handled; pull back husks and cut the roasted kernels from the ears. Place kernels into a large salad bowl.

Step 4

Lightly toss corn with black beans, plum tomatoes, green bell pepper, red onion, jalapeno peppers, lime juice, cilantro, and garlic. Pour tomato juice and tomato sauce over the salsa; toss again. Season with kosher salt and black pepper.

Step 5

Chill salsa at least 1 hour, preferably overnight.