Down the Hatch Chili, Corn, and Black Bean Salsa

Still on my Hatch green chili craze! We combined fresh corn, shaved off the cob, Hatch chilies, red bell peppers, onion, and grape seed oil to make this spicy salad.  A few suggestions:  Serve as a side dish, use as a dip with chips, as a topping for Southwestern meat and fish entrees, or serve with tacos or tostadas.   All my favorite guinea pigs gave this a thumbs up!

Ingredients:

3 cups fresh corn cut from the cob

1 diced red bell pepper

3-4 diced and roasted (with skin and insides removed) Hatch chilies*

8 oz. organic black beans, drained

1/2 large onion, diced

2-3 tbsp. grape seed oil

Salt to taste
*Optional- diced avocado

Directions:

Saute' onions until translucent.  Add diced chilies, bell pepper, and corn.  Cook for 5 more minutes.  Add black beans, diced avocado (optional) and salt. 

*So much easier to buy Hatch chilies already roasted and then the skin is easy to peel off.  If you roast them yourself, place under  broiler and blacken both sides.  Remove from the oven and immediately place in Ziploc bag.  Let chilies cool, the remove the skin and insides.