Black Bean Corn Salsa
Created by Chef Katy Keck New World Grill, New York
4 ears corn on the cob in the husk (silk removed)
2 cups cooked Black beans
1 red pepper, diced
1 bunch cilantro, chopped
2 scallions, sliced
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds, toasted
2 tablespoons rice wine vinegar
1/4 cup of sesame oil
Juice of 2 limes
PREPARATION:
1. Grill corn in the husk and remove kernels from cob.
2. Combine Black beans, red pepper, cilantro, corn, scallions, and black and white sesame seeds.
3. Whisk together vinegar, oil and lime juice. Toss with vegetables.
YIELD: 1 quart or about 8 portions, 1/2 cup each
NUTRIENT INFORMATION PER SERVING: