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Perfect for serving alongside baked chips or as a flavorful salad topper.
4 Roma tomatoes, sliced in half lengthwise
3 medium ears corn, husks removed
2 tablespoons Smart Balance® Cooking Oil
1 (15-ounce) can black beans, rinsed and drained well
2 medium avocados, peeled and diced
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
Salt to taste
Brush cut sides of tomatoes and ears of corn with cooking oil. Grill tomato halves and corn over medium to medium-high heat. Cook until char marks develop, turning with a tongs until all sides are charred. Set aside to cool, covering tomatoes with plastic wrap to make peeling easier.
When cool enough to handle, peel off blackened tomato skin. Seed tomato halves and dice flesh. Cut corn kernels from cob. Combine diced tomato and corn kernels in a mixing bowl.
Add black beans, avocado and cilantro.
Mix lime juice and red wine vinegar and pour over salsa. Stir gently to mix. If desired, season with salt.