Black Bean-Roasted Corn Salsa

This is one time when it is ok to let the beans split when they are cooked.  It makes for a softer salsa and can be used as a condiment for soft tacos, fajitas, in a salad or just scooped up with great tortilla chips.

2          Cups Dried Black Beans

1          Large Tomato Seeded and Chopped

2          Cups Roasted Corn (About 3 Ears)

1          Medium Red Pepper, Finely Diced (3/4 Cup)

1          Jalapeno, Finely Diced

1          Bunch Scallion, Finely Diced (1/4 Cup)

1          Tablespoon Smashed Roasted Garlic

2          Tablespoons Finely Chopped Cilantro

3          Tablespoons XVOO

1          Tablespoon Spanish Sherry Vinegar

3/4      Teaspoon Sea Salt

1/4      Teaspoon Freshly Ground Black Pepper

1/2      Teaspoon Chili Powder

1/4      Teaspoon Ancho Chili Powder

1/4      Teaspoon Chipotle Chili Powder

1          Teaspoon Cumin Powder

To Cook the Black Beans:  Rinse the beans under cold water and place in a medium sauce pan.  Cover with water by two inches.  Bring the water to a boil, lower heat to simmer and cover with a lid.  Simmer for 1 hours and 20 minutes.  Test for doneness and when soft add 1 Tablespoon Sea Salt.  Cook for 10 minutes more.  Drain the beans and rinse under cold water.  Let cool completely.

To Roast the Corn:  Remove the corn from the cobb and in a bowl toss with 2 tablespoons XVOO.  Put the corn on a sheet pan in an even layer and roast at 350° for 15 minutes.  Let cool completely on the pan.

To Make the Salsa:  Combine all ingredients in a large bowl.  Toss to combine and refrigerate for several hours or overnight before serving.

Black Bean Salsa

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