This is the clean eating, fresh version of redneck caviar and it’s perfect for tailgating or parties. It also tastes better the day after you’ve made it, when all of the flavors have melded together, so it’s a great make ahead dish if you know you’ll be short on time the day of your event. You can also personalize this dish by adding your own things and adjust the amounts of ingredients to your taste. And, to make it even more versatile, you can add it to your favorite fish tacos or salad to give it more flavor. The possibilities are truly endless with this dish and I hope you’ll enjoy the below as a great starting place and I would love to hear about your fabulous versions of it! 

Ingredients: 

• 1 tsp. Olive oil
• 1 Fresh shucked corn, with the kernels removed from the cob
• 3 Roma tomatoes, chopped
• 1 Can of black beans, drained
• 1/2 Onion of preference chopped, I have used both vidalia and red onions before
• 1 Lime
• 1/2 tsp. Garlic salt
• 1/2 tsp. Black pepper

Recipe: 

1. Heat a cast iron skillet on high heat with olive oil and once hot, add in the fresh corn until it’s nicely charred. 
2. Remove the corn and drain on a paper towel lined plate. Once cool transfer to a Tupperware bowl (or a container with a lid, a large baggie will even work).
3. Add the drained beans, chopped onion and chopped tomatoes to the bowl. 
4. Add seasonings (garlic salt and pepper) and squeeze the juice of a freeze lime over the contents of the bowl. 
5. Cover the bowl and shake really well to distribute the lime and seasonings. 
6. Place the bowl in the fridge and refrigerate for at least 12 hours for the best flavor. 
7. Enjoy!