Kickin' Hot Grilled Veggies & Black Beans Salsa

This recipe strays a bit from the traditional varieties of salsa by starting with grilled veggies and adding unexpected kick from two kinds of paprika (hot Hungarian and smoked Spanish.)

• Ready In: 25 mins
• Serves: 6-8
• Yields: 1 med bowl

Ingredients

• 2  large tomatoes, quartered
• 1  green bell pepper, cleaned & quartered
• 2  jalapenos, halved and seeded
• 4  green onions
• 3  garlic cloves, separated but unpeeled
• 1⁄4 cup extra virgin olive oil
• 1⁄2 teaspoon kosher salt
• 3 -4  grinds fresh ground black pepper
• 1 (15 ounce) can black beans, drained (I used Nature's Basket Organic)
• 1⁄8 teaspoon paprika, Hot Hungarian
• 1⁄8 teaspoon paprika, Smoked Spanish
• 1  lemon, juice only
• 1  teaspoon Worcestershire sauce
•  salt and pepper

Directions

1. Place perforated grilling pan on gas grill and preheat to to medium high. Place prepared veggies (tomatoes, bell pepper, jalapenos, green onions and garlic) peel side down on grilling pan. Set timer for five minutes and turn veggies once during this period.
2. Remove veggies from grill and place on large sheet pan. Coat with olive oil, salt and pepper and allow to slightly cool.
3. Place black beans in medium size serving bowl and sprinkle with the two kinds of paprika. Set aside.
4. When veggies are cool enough to handle, roughly chop and place in bowl with beans. Mix in lemon juice and Worcestershire and gently blend all ingredients. Taste and add additional salt and pepper if desired.
5. Salsa can be served room temperature or chilled.