Recipe: Corn, Black Bean, Mango and Sweet Red Pepper Salsa

CORN, BLACK BEAN, MANGO AND SWEET RED PEPPER SALSA

2 ears sweet corn
1 sweet red pepper
1 cup cooked black beans
1/2 mango, diced
1 clove garlic, minced
4 scallions, chopped (white part only)
1 Serrano chili, seeded and minced
2 tsp. chopped fresh cilantro
3 tbsp. olive oil
1 tsp. fresh lime juice
salt and freshly ground black pepper (to taste)

Preheat the oven to 400 degrees F.

Roast the corn in its husk in the preheated oven for 5 minutes. Remove husks and cut the kernels into a bowl.

Char the red pepper directly over a stove-top flame or under a broiler, turning it to blacken the skin evenly. As soon as it is cool enough to handle, remove the skin, remove the stem and seeds, and chop the flesh in small squares. Add to the corn.

Add the beans and the mango, garlic, scallions, chili and cilantro. Beat the oil with the lime juice and seasonings and pour over the ingredients in the bowl. Cover with plastic wrap and let sit for an hour before serving.

Makes 3 cups
Source: Crazy for Corn by Betty Fussell