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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe came from an estate sale in Fort Worth, Texas in 1988. One of several recipes from this estate that I have tried and love them all. Enjoy Ingredients:
2 ears corn |
1/4 cup finely chopped red onion |
15 ounce can black beans rinsed and drained |
1 jalapeno pepper chopped |
1/2 cup chopped red bell pepper |
1/4 cup chopped cilantro |
1 tablespoon canola oil |
2 tablespoons fresh lime juice |
1 teaspoon mild chili powder |
1/2 teaspoon ground cumin |
Directions:
1. Place corn on grill and roast turning often until golden brown on the outside.
2. When corn cools down cut kernels off cob into a bowl.
3. Add onions, beans, jalapeno, red pepper and cilantro.
4. Combine oil, limejuice, chili powder and cumin in a smaller bowl.
5. Pour over corn and bean mixture then toss to mix and let sit in refrigerator for 30 minutes before serving.
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