*This grilled corn salsa is great to serve with tacos with grilled meat, or serve with tortilla chips or use for a breakfast omelet

1 cup packed basil leaves

½ cup packed mint leaves

¼ cup parmesan cheese (about 1 ounce)

1 garlic clove

¼  teaspoon salt

3 Tablespoons fresh lemon juice

2 Tablespoon extra-virgin olive oil

2 large ears corn, shucked

1 cup cooked black beans

1. In a food processor, pulse basil, mint, parmesan cheese, garlic, and ¼ tsp. salt until finely chopped. Add lemon juice and oil; pulse until combined.

2. Heat grill to medium. Grill corn, turning occasionally, about 10 minutes. Let cool. Note: you can also do this on your stovetop over flames with long tongs if you don’t have a grill. Or, you can also use canned corn but the flavor will be compromised.

3. Cut kernels off the cobs; stir into herb mixture.

4. Drain the black beans and fold into the corn and herb mixture. Enjoy!