Roasted Corn Salsa II

I put this recipe together when our local supermarket had some really wonderful fresh corn on sale for a really wonderful price.

• Ready In: 1 hr
• Yields: 2 quarts

Ingredients

• 4 -8  ears fresh corn, roasted in their husks,husked,silk removed,and cut from the cobs
• 2  cans black beans, drained and rinsed
• 2  stalks celery, sliced
• 1  red bell peppers or 1  green bell pepper, seeded and diced (desirable) (optional)
• 2  cloves garlic, minced
• 2  roma tomatoes, seeded and diced
• 2 -3  jalapeno peppers, seeded and finely chopped (Leave seeds in if you like it hot)
• 1⁄2 cup  chopped fresh cilantro, most of the stems discarded
• 1 -2  tablespoon cider vinegar
• 1  lime, juice of, to taste
• 1⁄2  lemon, juice of, to taste
•  salt & freshly ground black pepper
• 2 -3  tablespoons extra virgin olive oil

Directions

1. Combine all ingredients except salt, ground pepper, and olive oil.
2. Mix thoroughly, and let stand at room temperature for about 10 minutes.
3. Add salt and pepper to taste, and toss lightly.
4. Let set for another 10 minutes, and adjust seasonings again.
5. Sprinkle with olive oil.
6. Toss gently, and refrigerate for several hours for flavors to meld.
7. Serve chilled or at room temperatures as a salsa with tortillas or tortilla chips, as a vegetable, or as a seasoning or side dish with beef, chicken, or pork.
8. It’s also pretty good with charcoal grilled salmon.