Corn and Black Bean Salsa

Extras:

Mexican

Ingredients:

3 ears fresh corn on the cob, husks and silk removed
2-3 jalapenos or hot peppers of your choice
3 limes (finely zest to get 2tsp of zest, then juice remaining to get 1/4 cup juice)
1/2 cup / 10g of cilantro leaves, roughly chopped
1/2 can black beans
1/4 tsp cumin
3 tbsp olive oil
salt and pepper

Preheat oven to

degrees.

Method:

Keeping the corn on the cob, char it in a hot cast iron pan, or over the bbq/gas stone flame until well blackened all over. Once done and after the corn cools, cut the corn off the cob.
In a large mixing bowl, combine all ingredients, salt to taste (start with 1/4 tsp) and then set aside for a couple hours before eating.

3 ears fresh corn on the cob, husks and silk removed
2-3 jalapenos or hot peppers of your choice
3 limes (finely zest to get 2tsp of zest, then juice remaining to get 1/4 cup juice)
1/2 cup / 10g of cilantro leaves, roughly chopped
1/2 can black beans
1/4 tsp cumin
3 tbsp olive oil
salt and pepper

Keeping the corn on the cob, char it in a hot cast iron pan, or over the bbq/gas stone flame until well blackened all over. Once done and after the corn cools, cut the corn off the cob.
In a large mixing bowl, combine all ingredients, salt to taste (start with 1/4 tsp) and then set aside for a couple hours before eating.