Easy summer entertaining means being ready at a moment’s notice when friends and family drop by. Keep this versatile char-grilled salsa on hand to serve as a side dish, condiment, or even as a delicious salad with rice.
4 cups corn, cooked
1 onion, finely chopped
4 tsp olive oil, divided
2 cups cherry tomatoes
Sea Salt, to taste
1 can (19 oz/ 540 ml) black beans, drained and rinsed
1⁄4 cup fresh cilantro or basil, chopped – optional
- In a bowl, toss corn and onion, 1 tbsp Poco Picante Salsa Mix and 2 tsp oil. Place tomatoes in another bowl and drizzle with remaining oil and seasonings.
- Place corn and onion in a mesh grilling pan and barbecue for 5–8 minutes, shaking pan often, until lightly charred. Add tomatoes and continue to barbecue for 4–6 minutes, shaking pan often, until tomatoes are charred and start to burst.
- Turn back into bowl and, using a potato masher, lightly crush to mix. Stir in beans and cilantro.