Corn and Black Bean Salsa | Blue Jean Chef - Meredith Laurence

Ingredients

• 2 to 3 ears corn on the cob (about 2 cups kernels)
• Olive oil
• 1 15-ounce can black beans, drained and rinsed
• ¼ cup red onion (chopped and soaked in cold water for 20 minutes)
• ½ red bell pepper (diced)
• 1 small jalapeno (minced)
• ½ cup chopped tomatoes
• Juice of 1 lime
• 1 tablespoon olive oil
• ½ teaspoon chili powder
• ½ teaspoon salt
• Freshly ground black pepper
• ¼ cup chopped fresh cilantro