Rancho Roasted Corn & Black Bean Salsa

Makes about 3 cups

Ingredients:

• 1/2 - cup corn, fresh, canned, or frozen
• 1 - Tablespoon butter
• 1 - medium tomato, chopped
• 1 - small red onion, chopped
• 1/2 - cup cooked black beans, rinsed and drained
• 1/4 - cup green or red bell pepper, chopped
• 2 - jalapeno chiles, seeded and diced
• 1 - garlic clove, minced
• 1 - teaspoon oregano
• 1/4 - teaspoon cumin seeds
• 1/4 - teaspoon cilantro, coarsely chopped
• 3 - Tablespoons olive oil
• 2 - Tablespoons lemon juice
• 1/4 - teaspoon salt

Directions:

1. In a hot skillet, melt butter.  Sauté corn until slightly browned.  Allow cooling for 30 minutes.
2. In a medium bowl, gently mix corn, tomato, onion, black beans, bell peppers, chiles, garlic, oregano, cumin, and cilantro.
3. In a separate mixing bowl, whisk olive oil and lemon juice together.
4. Pour over corn and tomato mixture and toss very gently.  
5. Allow the salsa to sit 1 hour.

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