Servings: 12
Calories: 85kcal
Ingredients
- 540 ml canned black beans drained and rinsed
- 3 ears corn
- 1-2 jalapeño peppers
- 475 ml tomatillos
- 475 ml cherry tomatoes halved
- 1 small red onion diced
- 30 ml extra-virgin olive oil
- Juice and zest of 1 lime
- salt and pepper to taste
- 1 handful fresh cilantro roughly chopped
Instructions
- Drain and rinse the black beans and set aside.
- Lightly oil the grill with canola oil before preheating to 200℃/ 400℉.
- Shuck the corn and remove the husks from the tomatillos and rinse in warm water.
- Lightly brush the corn with olive oil. Place the corn on the hot grill and cook, turning often, until charred all over, about 10 minutes.Set aside to cool enough to handle.
- Next, grill the jalapeño peppers and tomatillos. The tomatillos can be placed directly on the grill or thread them onto a skewer to make them easier to turn.Cook, turning frequently, until the tomatillos are soft, but still hold their shape, about 5 minutes, and the jalapeño are lightly charged on all sides, about 2-3 minutes.
- When the corn is cool enough to handle, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl along with the black beans.
- Roughly chop the tomatillos and the jalapeño and add to bowl.
- Dice the onion and cut the cherry tomatoes in half and add them to the bowl. Add the olive oil, lime juice and zest and season with salt and pepper to taste. Just before serving, add the fresh cilantro and stir to combine.
Nutrition
Calories: 85kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 132mg | Potassium: 292mg | Fiber: 3g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg
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