Fire-Roasted Corn Salsa

• 4 ears Sweet Corn, Fire-roasted
• 3 whole Jalapenos, Fire-roasted, Seeded, And Diced To 1/4"
• 3 whole Roma Tomatoes, Seeded And Diced To 1/4"
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 whole Red Bell Pepper, Fire-roasted, Seeded, And Diced To 1/4"
• 1 whole Medium Red Onion, Diced To 1/4"
• 1/3 cups Cilantro, Chopped Fine
• 2 whole Limes, Juiced
• 2 Tablespoons Extra Virgin Olive Oil
• 3 Tablespoons Apple Cider Vinegar
• 2 teaspoons Kosher Salt
• 2 teaspoons Ground Chipotle
• 2 teaspoons Ground Cumin
• 1 teaspoon Granulated Garlic
• 2 whole Medium Avocados (just Shy Of Ripe), Diced To 1/4"

1. In a large mixing bowl, cut the corn off the cob. Tip: The corn tends to come off in sheets, so I use a pastry cutter to help break up the kernels. Just be careful not to mash the corn.
2. Add the remaining ingredients (avocados last) and mix well.
3. Refrigerate for at least two hours.
4. Serve and enjoy!
5. Tip: This salsa is great warmed and served over grilled fish or on fish tacos.

tomatoes, black beans, red bell pepper, red onion, cilantro, whole limes, olive oil, apple cider vinegar, kosher salt, ground chipotle, ground cumin, garlic, avocados

Taken from tastykitchen.com/recipes/condiments/fire-roasted-corn-salsa-2/ (may not work)