• Font Size    
E-mail

Close Window E-mail This Page

Roasted Corn Salsa

Required fields are marked with an asterisk(*)

The information you provide will be used only to send the requested e-mail and will not be used to send any other e-mail communications. Read more in our Privacy Policy

Send E-mail

   Print     Share +    Comments
Oct 9, 2009 5:47 am US/Pacific

Roasted Corn Salsa

Reporting
Tina Macuha
  Roasted Corn Salsa

3 ears of corn, roasted
2 cups cooked black beans
2 tablespoons salt
4 Roma tomatoes, diced
1 bunch finely chopped cilantro
5 green onions, sliced
1 small red onion, diced
1 small red bell pepper, diced
3 cloves garlic, minced
3 limes, juiced
2 avocados, diced

Directions:
Heat up outdoor grill.
Meanwhile, add 2 tablespoons of salt to 4 cups of water, bring to a boil. Add black beans to water and bring to a boil, reduce heat and simmer until beans are tender. Rinse beans.
Once outdoor grill is hot, roast corn in husk (about 10 minutes). Once cooled, carefully remove corn from cob.
Chop and/or dice all vegetables and add remaining ingredients together.
Enjoy!

Arden Hills Resort Club & Spa
1220 Arden Hills Lane
Sacramento
916.482.6111
www.ardenhills.net

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

Add Comment

here. here. Need a log in? Register here
  •  * Will not be displayed with comment
  •  * e.g. (http://www.mywebsite.com)
  •  
  • Click here to refresh with new letters

Show Comments (0)

Close Window Login


Close Window Flag Comment


loading...
You need the latest Flash player to view video content.
Click here to download.

Click here to bypass this detection if you already have the latest Flash Player.

Recipes

Top News Stories

© MMIX Sacramento Television Stations Inc. All rights reserved.