Charred Corn and Black Bean Salsa

Ingredients and Weight:

• 4 ears fresh corn, husked and kernels removed (about 2 cups)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 red bell pepper, cored and diced (about 1 cup)
• 1 green bell pepper, cored and diced (about 1 cup)
• 1/2 cup red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring frequently, until charred and tender, about 5 minutes.
2. Add the black beans, bell peppers, red onion, cilantro, cumin, salt, and pepper to the skillet. Stir to combine and cook until heated through, about 5 minutes more.
3. Remove from heat and let cool slightly.

Nutritional Information:

• Calories: 130 per serving
• Fat: 5 grams
• Carbohydrates: 20 grams
• Protein: 5 grams
• Fiber: 5 grams

Dish Characteristics:

• Sweet and savory
• Colorful and vibrant
• Refreshing and light
• Perfect for parties, barbecues, and potlucks

User Comments:

• "This salsa is so flavorful and refreshing. It's the perfect summer side dish."
• "I love the charred corn and the combination of bell peppers, beans, and cilantro."
• "This salsa is so easy to make and it's always a hit with my guests."

Special Precautions and Tips:

• For a spicier salsa, add a finely chopped jalapeño pepper to the mix.
• If you don't have fresh corn, you can use frozen or canned corn instead. Just be sure to drain it well before using.
• This salsa can be made ahead of time and stored in the refrigerator for up to 3 days.