I love foods that surprise the senses with a tempting mix of textures and colors—like this one. Use this as a topping for grilling meat or serve it as a relish on the side.—Gary Maly, West Chester, Ohio
- 4 jalapeno peppers
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cups fresh or frozen corn
- 1 medium sweet red or orange pepper, diced
- 1 cup chopped seeded tomato
- 1 medium red onion, chopped
- 1/3 cup lime juice
- 2 tablespoons minced fresh cilantro
- 1 garlic clove, minced
- Place jalapenos on a broiler pan; broil 4 in. from the heat until skins blister, about 2 minutes. With tongs, rotate jalapenos a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
- In a large bowl, combine the remaining ingredients. Add jalapenos. Cover and refrigerate for several hours. Yield: 12 servings.
Originally published as Peppery Black Bean Salsa in Taste of Home June/July 2000, p47
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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