Tex-Mex apps. Sunny Anderson’s GRILLED CORN AND BLACK BEAN SALSA.
Recipe courtesy of Sunny Anderson

Grilled Corn and Black Bean Salsa

Getting reviews...
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
“This bright and summery salad is a take on what my beloved Texans call cowboy caviar.”



  1. Preheat a grill pan over medium-high heat. Brush the corn with 1 tablespoon vegetable oil and season with salt. Place on the grill pan and cook until lightly browned on all sides, 8 to 10 minutes. Remove from the grill pan and, using a paper towel, hold each ear of corn upright in a bowl and cut the kernels from the cob.
  2. Add the remaining 1 tablespoon vegetable oil, the red onion, jalapeno, black beans, lime juice, cilantro and cumin to the bowl and stir to combine. Season with salt. Serve with tortilla chips.