Summer time salads are a no-brainer. With all the fresh produce out on the stands, I almost contemplate going raw every year. But I would miss all of my favorite seafood too much! This dish is a summer time staple with a touch of class that brings it up to a whole new level. And its a food recycling project which I love! Say goodbye to days of left overs....recycle them into something brand new. After a girls- night Lobster Boil, I was left with way to many corns to even think about eating but I didn't want them to go to waste... New Jersey Corn is too good to trash! I decided to free up some room in my fridge by taking the corn off the cob and the rest just fell together.
I was so happy to have just received a can of Black Beans from Goya in the mail as I was all out. Thank you to Foodbuzz's Tastemaker program for making this dinner come true! While lobster was the perfect complement to this dish, if you don't have a few extra laying around feel free to use boiled shrimp as it would have a similar taste and texture. While I wouldn't consider this dish very ethnic, I did spice it up a bit with some chipotle pepper powder.
Lobster, Corn & Black Bean Salsa
1 lobster tail - diced
1 can GOYA black beans - drained and rinsed
5 ears of corn - cut of the cob
10 cherry tomatoes - cut in half
2 tbsp good olive oil
juice of 1 lime
4 tbsp fresh parsley diced
2 tbsp fresh basil diced
1 tsp chipotle powder
salt & pepper
1) Season lobster tail with chipotle, salt & pepper
2) Combine all ingredients and toss to mix