Grilled Corn and Black-Bean Salsa

3 medium ears corn, husked
2 Anaheim chili peppers
3 plum tomatoes, chopped
16 oz can black beans, rinsed and drained
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Grill or broil chilies and corn 8 minutes or until charred.  Cut
corn from cob (you should have about 1 1/2 cups).  Char and peel
peppers; remove and discard cores and seeds, then chop.  Mix in a
bowl with remaining ingredients.

Makes 4 cups.


From: Ramone@att.worldnet (Ramone)
Newsgroups: rec.food.cooking
Date: 23 Oct 1996 13:07:23 GMT