Grilled Corn and Black-Bean Salsa   3 medium  ears corn, husked 2   anaheim chili peppers 3   plum tomatoes, chopped 16 oz.  can black beans, rinsed and drained 3 Tbsp  fresh lime juice 1/4 tsp  salt 1/4 tsp  pepper   Grill or broil chilies and corn 8 minutes or until charred. Cut  corn from cob (you should have about 1 1/2 cups). Char and peel  peppers; remove and discard cores and seeds, then chop. Mix in a  bowl with remaining ingredients.    Makes 4 cups.          (ID: 81244) Mirror: rec.food.recipes: Sun, Jul 14, 2002 Recipes by Category Appetizers Bean Salads Beans Biscuits Breads Brownies Burgers Cakes Casseroles Cheese Chicken Chili Cobblers Cookies Crockpot Dips Dressings Fruit Salads Jams Jellies Marinades Mousses Muffins Pancakes Pasta Pasta Salads Pastries Pesto Pies Pilafs Pizza Polenta Potato Salads Preserves Puddings Relishes Rice Salads Salsas Salmon Sandwiches Sauces Scones Snacks Soups Spices Spreads Stews Stocks Stuffing Tarts Trifles Vegan Vegetarian Waffles Recipes by Region African Amish Armenian Australian Basque Belgian Brazilian British Burmese Cajun Canadian Caribbean Chinese Danish Dutch Egyptian Ethiopian Filipino Finnish French German Greek Hawaiian Hungarian Indian Indonesian Irish Italian Japanese Korean Lebanese Mexican Middle Eastern Moroccan Norwegian Persian Peruvian Polish Portuguese Russian Scottish Serbian Singapore Spanish Swedish Thai Tibetan Turkish Ukrainian Vietnamese Welsh

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