Heidi's Recipe

Roasted Corn Black Bean Salsa

Category: Dips

1) Make roasted corn
1 lb frozen corn, thaw
3 T oil
Toss corn in oil, spread in a layer on a foil-lined sheet, roast 450F 25 min.
Turn corn every 5 min, so it browns evenly. Set it aside to cool.

2) Dressing
1 T salt (+/- to taste)
1/2 t cumin
1/2 c + 2 T lime juice
1/2 c olive oil
1/4 c cider vinegar

3) Mix the following ingredients in a bowl
roasted corn
1 bunch cilantro, chop
1/2 c red onion, chop
30 oz tomatoes, diced
4 jalapeno chiles, seed chop
1 habanero chile, seed chop
1 red bell pepper, chop
3 t minced garlic
30 oz black beans, drain and rinse

Stir all ingredients until throughly blended.
Stir in dressing.
Let rest in fridge until serving.