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Fire-roasted green chilies turn black bean, corn and tomato into a bright salsa to serve over grilled chicken or steak.
1 pound assorted fresh green chilies, such as poblano and jalapeño, stemmed and seeded
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) whole kernel corn, drained
1 cup diced ripe tomatoes
1/4 cup Lawry's® Santa Fe Chili Marinade with Lime and Garlic
Grill chilies over medium-high heat 10 minutes or until charred, turning occasionally. Cool slightly then chop.
Mix chilies and remaining ingredients in medium bowl until well blended.
(Amount per serving)