Updated at: 08/04/2009 8:17 AM

Mexi-Corn and Pepper Salad

This dish can pull triple duty as a side dish, Relish or salad. Served hot or cold, it's BBQ's best friend for summer when the corn and tomatoes are ready.

This recipe is also very forgiving and amounts can vary depending on the harvest with delicious results.

Serves 6-8

Ingredients:

5-7 Ears Fresh Corn (Can substitute 2 - one pound bags of frozen corn, thawed)

1 Tablespoon Homemade Taco Seasoning- Equal amounts of Ground Cumin, Ground Chili Powder, Dry Basil Leaves and Paprika)

2 Tablespoons Olive Oil

2 Roasted Peppers of your choice (Jar of Roasted peppers can be substituted)

4 Roma Tomatoes, chopped

2 cups canned black beans, rinsed

½ cup of your favorite Salasa

½ cup medium pitted black California ripe olives

½ cup chopped fresh cilantro

Juice of one fresh lime (optional)

Salt and Pepper to taste

Instructions:

If using fresh corn, cut kernels off of the cob and place on a cookie sheet. If using thawed corn, spread on cookie sheet. Sprinkle Taco seasoning evenly over corn and drizzle with Olive oil. Bake in 400F oven for 20 minutes. Midway through baking, stir to coat corn around the edges. Let cool and place in a large bowl. Add roasted peppers, tomatoes, salsa, olives and mix well. Sprinkle in fresh chopped cilantro and lime juice. Salt and pepper to taste. Can be made a day in advance.