Black Bean Salsa With Chilies, Corn, and Tomatoes
1 Anaheim Chili
2 Ears Fresh Corn, husked, silk removed and steamed
1 Can (15oz/425g) Organic Black Bean, rinsed and drained
4 Medium Tomatoes, diced
¼ Red Onion, finely diced
2 Scallions, green part only, sliced
A handful of Coriander, chopped
Juice of 1 Lime
Freshly Ground Black Pepper
Grilled Prawns (optional)
1 lb Prawns, shelled, tail intact, and deveined
1 tsp Chili Flakes
2 Tbsp Olive Oil
Preheat the broiler. Roast the Anaheim chili and Jalapeno until blackened. Place the chilies in a bowl and cover with a microwave safe saran wrap. Let it stand for 15 minutes. Peel of the skin and discard the seeds and finely dice.
Using a large, sharp knife carefully cut the kernels off the corncobs.
In a large bowl, combine chilies, corn kernels, black beans, tomatoes, onion, scallions, and coriander. Season the salsa with lime juice, sea salt and pepper. Refrigerate the salsa mixture until ready to serve.
Optional: In a large bowl, mix the shrimps with chili flakes, sea salt and black pepper, and olive oil. Heat the grill on high and grill the shrimps for about 2 to 3 minutes per side.