2 tsp. Minced garlic, 3 cloves
4 Roma tomatoes, course chopped
1 medium sweet onion, course chopped
½ cup fresh cilantro, chopped
1 7oz. can chopped green chilies or 2 fresh jalapenos, seeds removed and course chopped
1 tsp. ground cumin
½ tsp. Course ground pepper
1 tsp. Salt
1 tbsp. olive oil
3 fire roasted corn, removed from the cob
1 can (15.25 oz.) Rinsed black beans
2 fresh limes, juiced
tortilla chips of choice
Basic Preparation
Place the corn on the cob over an open fire(grill or gas stove) and roast evenly until the corn begins to blacken. Remove to cool and remove the corn from the cob. Set aside. Next, Rinse a 15.25 oz. can of black beans under cold water and set aside.
Place the first nine ingredients in a food processor and pulse until a course mixture is achieved. Place the mixture in a large bowl and squeeze in the fresh lime juice. Add the corn and black beans and mix until well combined. Refrigerate for two hours to allow all of the flavors to come together. Move to a serving piece, garnish with fresh cilantro, and serve with your favorite corn chips.
Yield:8 servings
Prep Time:20 minutes
Cook Time:10 minutes(grill or open gas flame)
