Peach Black Bean Grilled Corn Salsa
Author: 
Recipe type: Tex Mex
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 Servings
 
This dish is an infusion of Southern and Mexican Cuisine filled with spice and flavor.
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.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/peach-black-bean-grilled-corn-salsa/