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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I love foods that surprise the senses with a tempting mix of textures and colorslike this one. Use this as a topping for grilling meat or serve it as a relish on the side.Gary Maly, West Chester, Ohio Ingredients:
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 |
Directions:
1. 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.
2. In a large bowl, combine the remaining ingredients. Add jalapenos. Cover and refrigerate for several hours. Yield: 12 servings.
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