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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat grill for medium heat and lightly oil the grate. | 2. Place ears onto the heated grill; roast corn until husks show burn marks on all sides and corn kernels are cooked through, about 20 minutes. Turn ears of corn often. | 3. Let corn ears cool until they can be handled; pull back husks and cut the roasted kernels from the ears. Place kernels into a large salad bowl. | 4. Lightly toss corn with black beans, plum tomatoes, green bell pepper, red onion, jalapeno peppers, lime juice, cilantro, and garlic. Pour tomato juice and tomato sauce over the salsa; toss again. Season with kosher salt and black pepper. | 5. Chill salsa at least 1 hour, preferably overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ear corn	4			-	-	-	-
black bean	2	cans	no-salt-added drained rinsed	1983.6282	362.7538	125.6492	8.2603
rom tomato	6		chopped	-	-	-	-
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
red onion	1		diced	-	-	-	-
jalapeno pepper	2		chopped	3.2625	0.7312	0.1024	0.0416
lime	1		juiced	1.2604	0.4245	0.0212	0.0035
cilantro	2	teaspoons	chopped	0.1533	0.0245	0.0142	0.0035
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato juice	1	can		61.934	12.8604	3.0967	1.0565
tomato sauce	1	can		-	-	-	-
kosher salt	1	pinch		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.