Peach Black Bean Grilled Corn Salsa

One of my favorite summer vegetables is corn. Corn freshly picked can be so sweet you could eat it right of the cob.  I don’t recommend you do that very often.  However  I do like a good ear of corn right off  the grill.   If you combine grilled corn with other vegetables you’ve got yourself a salsa. If you combine corn with different vegetables and fruits you can have a side dish or snack ready in minutes.

The most time consuming part of this dish is chopping the vegetables and fruit. If you are a fast chopper thats great. If chopping is not your area of expertise use the chopping gadget of your choice. You’ll be done in minutes.


The other vegetables I used with the corn were black beans, plums, peach, lemon juice, cilantro, hot pepper, green and yellow peppers.



Once you’ve chopped the fruits and vegetables and cut the kernels from the corn mix all the ingredients together.  Add dressing and your dish is complete.

The last thing I want to do during the summer is spend my time slaving over a hot stove.  Simple, quick and easy is the name of the game.  I’m looking for a dish that’s delicious and nutritious.  I’m here to say that this dish fits the bill.

Peach Black Bean Grilled Corn Salsa

Peach Black Bean Grilled Corn Salsa
 
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This dish is an infusion of Southern and Mexican Cuisine filled with spice and flavor.
Author:
Recipe type: Tex Mex
Cuisine: Southwestern
Serves: 2-4 Servings
Ingredients
  • 2 ears of grilled corn
  • 1 16 oz. can drain black beans
  • 2 purple plums, cubed
  • 1 large peach, cubed
  • 2 chopped green onions
  • ⅓ cup green peppers
  • 2 tablespoons minced cilantro
  • ⅓ cup orange peppers
  • 2 tablespoons lemon juice or (lime juice)
  • APRICOT BALSAMIC DRESSING
  • 2 tablespoons apricot preserves
  • 1 tablespoon sugar
  • ¼ cup balsamic vinegar
  • ⅓ cup mayonnaise
  • ½ teaspoon salt
  • 2 tablespoons Dijon mustard
  • ½ cup olive oil
  • ½ teaspoon pepper
Instructions
  1. Grill 2 ears of corn for 8 to 10 minutes.
  2. Cut the corn off the cob.
  3. Add the corn, black beans, cubed peaches, cubed plums, green onion, chopped hot peppers, and minced cilantro to a large bowl.
  4. Sprinkle lemon juice over ingredients and mix together.
  5. APRICOT DRESSING: In a small bowl combine together apricot preserves, sugar, Dijon mustard, balsamic vinegar, mayonnaise, olive oil, salt, and pepper.
  6. Add the dressing to the corn mixture, and combine thoroughly. Serve with chips or as an accompaniment to the main dish.