Roasted Corn and Black Bean Salsa

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Prep Time: 15 minutes Cook time: 20-25 minutes Serves 6

½ tablespoon olive oil

1/4 teaspoon salt

¼ teaspoon black pepper

3 ears of corn

3 Roma tomatoes, diced

2 jalapenos, minced

½ medium red onion, diced

1 (15 ounce) can black beans, drained and rinsed

3 tablespoons fresh cilantro, minced

¼ teaspoon garlic powder

1 tablespoon lime juice

Preheat oven to 400 degrees.

Remove husks from corn. Drizzle corn with olive oil and season with salt and pepper. Wrap each ear of corn with aluminum foil and cook in preheated oven for 20 to 25 minutes. Once cooked, allow corn to cool and carefully slice off kernels.

In a large bowl, combine corn with all remaining ingredients and toss to combine. Season with additional salt and pepper, if needed. Serve with tortilla chips or over grilled chicken or fish.