Best Salsa Recipe Ever… Trust Me

I usually double the tomatoes, jalapeños, garlic, and dressing, and add one habanero. Lately I've been roasting the garlic, red peppers, jalapeños, and garlic on the grill before adding to the salsa. I sometimes do not add corn and I try to use as many organic ingredients as possible.

ROASTED CORN AND BLACK BEAN SALAD

Roasted corn:
1 lb. package Niblets frozen corn, thawed
2 to 3 tbsp. oil

Dressing:
1 tbsp. salt
1/4 tsp. cumin
6 tbsp. fresh lime juice
5 tbsp. olive oil
2 tbsp. cider vinegar

Salad:
1 c. chopped fresh cilantro (keep some for garnish, too)
1/2 c. red onion
3 Italian plum tomatoes (3/4 c.)
2 jalapeno chiles, seeded & finely chopped
1 red bell pepper, chopped (1 c.)
2 tsp. minced garlic
2 (15 oz.) cans black beans, drained and rinsed
2 large avocados, peeled & cut into 1/2 inch pieces (2 c.)

Garnish:
red leaf lettuce
cialntro

Heat oven to 450 degrees.  In medium bowl, combine corn and 2 to 3
tablespoons oil: toss to coat.  Spread corn in ungreased 15x10x1 inch baking
pan.  Bake at 450 degrees for 18-22 minutes or until corn turns light golden
brown; stirring every 5 to 10 minutes; cool 10 minutes.  In small jar with
tight fitting lid, combine all dressing ingredients; shake until well
blended.  In large bowl, combine chopped cilantro, onion, tomatoes, chiles,
bell peppers, garlic, beans and roasted corn; mix well.  Add dressing; mix
well.  Add avocadoes; toss gently.  Serve immediately or refrigerate up to 6
hours.*  To serve, line serving bowl with lettuce.  Spoon salad over
lettuce.  Garnish with cilantro sprigs.

* To make more than 6 hours in advance, add chopped cilantro, dressing and
avocados just before serving.

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