Corn and Black Bean Salsa

When I left for college when I was 18, I had a goal. To never eat beans again, ever. I decided I was an adult and nobody could force me to eat them. I quickly found myself on dates where I had to eat beans or look foolish, so I ate them. When I got married, I reaffirmed my desire to never eat a bean again…then we moved to South Texas where beans are a food group. The first time I ordered a plate with no beans, the waiter acted like I shot him. So I started taking slow nibbles and I discovered that I actually love black beans.

I still never want to eat another bite of chili, but I LOVE black beans. In light of my discovery, my husband has used black beans in everything. This particular recipe is one of my favorites. We loved to eat it with grilled chicken. Yum.

You will need:
2 cups of corn
3 tablespoons black beans, drained
1 Roma tomato, diced
1/2 a green pepper, diced
1 tablespoon green onion, diced
olive oil
dash of salt
dash of cayenne pepper

Spray a cooking sheet with non-stick cooking spray, spread out the corn in a even layer. Roast the corn in a 450 degree oven for about 10 minutes or until golden brown. Saute the beans, green onion, tomato and pepper in olive oil until heated. Add the corn and season with salt and cayenne. Enjoy!