Spicy jalapeño, sweet fresh corn, and cool mint give this unique crostini topping its playful personality.

Total Time: 35 min.

Ingredients:

  • 2 large ears of corn, shucked
  • 1 cup(s) chopped seedless cucumber
  • 3/4 cup(s) black beans, rinsed
  • 1 medium jalapeño pepper, seeded and finely chopped
  • 2 tablespoon(s) chopped fresh mint
  • 3 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) extra-virgin olive oil
  • 1/2 teaspoon(s) coarse salt
  • 1/4 teaspoon(s) ground black pepper

Directions:

Heat a grill pan over high heat. Place the corn on the grill and char lightly on all sides. Cool slightly, cut the kernels from the cob, and place in a medium bowl. Toss in the remaining ingredients, cover, and let sit for 15 minutes. Serve over slices of toasted bread.

Tips & Techniques:

Use frozen corn kernels and skip charring. The results will still please.

Nutritional Information:

(per serving)

  • Calories 16
  • Total Fat 1g
  • Saturated Fat —
  • Cholesterol 0
  • Sodium 67mg
  • Total Carbohydrate 2g
  • Dietary Fiber —
  • Sugars —
  • Protein —
  • Calcium —

Source: http://www.delish.com