By: Sara Ross

5 ears fresh sweet corn, shucked

3 jalapeños, chopped (seeded if you don’t want a spicy salsa)

1 red onion, quartered

1 red bell pepper, seeded, coarsely chopped

¼ cup cilantro leaves

4 cups coarsely chopped tomatoes

2 cans (15 ounces each) black soybeans, drained and rinsed

1 ½ teaspoons garlic salt

1 teaspoon dried oregano

½ to 1 lime, juiced

Freshly ground pepper, to taste


Preheat a grill to medium-high (350°F). Arrange the ears of corn on the grill and cook until lightly charred, turning occasionally, about 20 minutes. Remove the corn from the grill and let cool slightly. Slice the kernels from the cobs and measure 3 cups into a large bowl. Reserve any excess corn for another use.

Place the jalapeños (remove seeds if you don’t want the salsa to be as spicy), onion, red pepper and cilantro in a food processor and pulse to create a chunky texture. Do not over process. Transfer the vegetables to the bowl with the corn and add the beans, garlic salt, oregano, lime juice and pepper. Toss gently to coat. Chill the salsa for at least 1 hour to allow flavors to develop.