4ears of cornfire roasted (or you can use thawed/frozen corn)
3 tomatoesseeded and diced
2-3jalapeno peppersfire roasted and diced
1red bell pepperfire roasted and diced
1yellow or orange bell pepperfire roasted and diced
1red onionfire roasted and diced
1bunch of cilantrochopped fine (about 1/2-3/4 cup)
2avocadospeeled, seed removed and diced
1can black beansdrained and rinsed
DRESSING
2limesjuiced
2Tbls.olive oil
3Tbls.apple cider vinegar
2tsp.salt
2tsp.ground cumin
2clovesgarlic
2tsp.ground chipotlefrom a can with adobo sauce--just dice or mash until fine
Instructions
Prepare a grill to medium high heat. Prepare the vegetables by rinsing, peeling back the husks of the corn, etc. and place them on the hot grill. Let them cook until they are slightly charred (not too much) and tender to the touch--turning vegetables until all sides are cooked. Remove vegetables and dice into small pieces. If you are in a hurry, place all of the peppers and onions in a food processor and then add to the corn. For the corn on the cob, cut the corn from the cob and place all of the salsa ingredients in a large bowl. Mix the dressing ingredients in a separate bowl and then pour over the salsa. Right before serving, add the diced avocados, toss and serve with tortilla chips, over chicken or as a side dish.