Black Bean and Roasted Corn Salsa

• 2 ears Fresh Corn, Shucked And Kernels Removed
• 1 Vine Ripe Tomato, Halved
• 1/4 Large Yellow Onion, Peeled
• 15 ounces, weight Black Beans, Drained And Rinsed
• 1 teaspoon Fresh Cilantro, Chopped
• 1/2 teaspoons Salt
• 1 Lime

1. 1.
2. Place the corn kernels in a pile on a baking sheet.
3. Place the tomato halves flesh side down on the pan.
4. Lay the onion alongside the other vegetables.
5. Place under the broiler for 3-4 minutes or until just starting to brown and the tomato skin is pulling away.
6. Remove from the oven and allow to cool slightly.
7. 2.
8. When cool enough to touch, carefully give the tomato and onion a rough chop.
9. 3.
10. Place all ingredients, except the lime, in a large bowl.
11. Squeeze the juice of the lime over the vegetables.
12. Stir.
13. 4.
14. You can either enjoy immediately or cover and allow to sit in the refrigerator until ready to serve.

kernels, tomato, yellow onion, weight black beans, fresh cilantro, salt, lime

Taken from tastykitchen.com/recipes/appetizers-and-snacks/black-bean-and-roasted-corn-salsa/ (may not work)