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.
