Corn Black Bean Salsa

This was a delicious addition to dinner last night.
Can you say SCRUMPTIOUS?

Ingredients

• 1/2 small poblano chile pepper, seeded 
• 1 can black beans drained and rinsed 
• 3 teaspoons extra-virgin olive oil
• Kosher salt
• 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
• 1 small jalapeno pepper, seeded and chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped red onion
• 2 tablespoons fresh lime juice
• 1/2 teaspoon sugar

Directions

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Photograph by Kang Kim