OH SALSA4 pcs ears corn on cob with husk
2 (15oz) can no-salt-added black beans, drained and rinse
6 pcs plum tomatoes. chopped
1 pc red onion, chopped
1 pc green bell pepper, chopped
2 pcs jalapeno peppers, chopped
1 pc lime, juiced
2 tsp fresh cilantro, chopped
2 cloves garlic, chopped
12 oz can tomato juice
14 oz can tomato sauce
1 pinch kosher salt, or to taste
1 pinch ground black pepper, or to taste
Preheat grill for medium heat and lightly oil the grate.
Place ears onto the heated grill; roast corn until husk show burn marks on all sides and corn kernels are cooked through, about 20 minutes. Turn ears of corn often.
Let corn ears cool until they can be handled; pull back husk and cut the roasted kernels from the ears. Place kernels into a large salad bowl.
Lightly toss corn with black beans, plum tomatoes, green bell pepper, red onion, jalapeno peppers, lime juice, cilantro, and garlic. Pour tomato juice and tomato sauce over the salsa; toss again. Season with kosher salt and black pepper.
Chill salsa at least 1 hour, preferably overnight.