Black Bean Salsa with Cannabis Oil
This simple salsa is a perfect topper for tacos and salads, and a delicious side salad in its own right. Made with fresh-charred corn on the cob, and flavoured with jalapeños, lime, cilantro and cannabis, it’s basically summertime in a bowl.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 450ml can of black beans, drained and rinsed
1 corn on the cob, husks removed
1 small red onion, diced small (or 1/2 regular red onion)
1-2 jalapeños, stemmed, seeded and finely diced
¼ cup cannabis-infused olive oil (4 tbsp)
¼ cup fresh lime juice
½ cup cilantro leaves, torn
Salt and freshly ground white pepper, to taste
Heat grill on high. Grill corn for about 3-4 minutes a side, until the kernels are tender and slightly charred. Set aside to cool. Once cooled, cut corn off the cob.
Combine all ingredients in a large bowl. Season to taste with salt and white pepper.
This recipe can be prepared up to a day in advance. Store covered in the fridge, and bring to room temperature about an hour before serving.
Tip for shaving the corn: Place a small bowl upside-down inside a large bowl. Then stand the corn — picked-side down — on top of the smaller bowl, and use a sharp knife to slice down along the cob. Instead of flying every which way, the kernels will collect in the bottom of the bowl.