Black Bean Corn Salsa

You can call this by many names. Cowboy Caviar, salsa, bean dip... but it is so much better than any of those, and it is always delicious. My husband came up with this to put on a chicken dish one night, but it never made it. He tasted it with a spoon; I tasted it with a Tostito chip. And it was a-maz-ing! So, we scooped up a bowl and ate it straight. And we've made it again and again. Everyone we share it with loves it too. It's just so fresh with different textures and the flavors just blend and create something above the parts.  You should really try this recipe and let us know what you think!

2 cans of black chili beans, partially drained

1 can of hot pinto chili beans, partially drained

3 ears of corn, roasted and cut off the cob

1 small jicama, peeled and diced small

1 medium red onion, finely diced

2-3 jalapeños, depending on desired heat, roasted and finely diced (can add cayenne or serrano if you prefer hotter peppers)

4-6 cloves of garlic, roasted and pressed

2 limes, zested and juiced

1 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1-2 Tbsp kosher salt, to taste

1 Tbsp rice wine vinegar (or use 1 1/2 tsp white wine vinegar)

1/2 tsp ground cumin

1/2 tsp smoked paprika

ground cayenne to taste, if additional heat desired

Oil - can use olive or vegetable

Shuck the corn. Lightly oil the corn, peppers and garlic cloves, and salt liberally. Roast under the broiler, rotating several times to achieve even color. Place peppers into a zip-top bag after charring to steam and release skins. Wrap garlic in foil and set aside off the heat to finish cooking. Roasting can also be achieved on the grill or charcoal chimney (as shown in the picture).

Partially drain the cans of beans and put beans and remaining sauce into a large bowl. Mash about 1/2 of them.

Finely dice the red onion and put in the bowl.

Peel the jicama (my husband uses a large butcher knife, but you can use a peeler if you're more comfortable) and cut it into small dices.

Dice the jalapeño, use a garlic press or the back side of the knife to smoosh the garlic, and cut the corn off the cob. Place it all in the bowl.

Chop the mint and cilantro and add it to the bowl.

Zest the lime into the bowl and then juice one of the limes into the bowl. Once you stir the ingredients together, you may want to add more to taste.

Add the spices, salt, and vinegar. Stir all of the ingredients until combined. Taste and adjust the variable ingredients as desired. Allow the salsa to rest and marry the flavors in the fridge for at least a couple of hours, overnight for the best taste. Break out your chips and enjoy!