1 can (19 oz/540 ml) black beans, drained and rinsed
1/4 C (60 ml) fresh cilantro or basil, chopped – optional
In a bowl, toss corn and onion, 1 tsp (5 ml) Poco Picante Salsa Mix and 1 tsp (5 ml) oil. Place tomatoes in another bowl and drizzle with remaining oil, Salsa Mix and Sea Salt.
Place corn and onion in a Mesh Grilling Pan and barbecue for 4–6 minutes, shaking pan often, until lightly charred. Add tomatoes and continue to barbecue for 2–4 minutes, shaking pan often, until tomatoes are charred and start to burst.
Return to bowl and, using a potato masher, lightly crush to mix. Stir in beans and cilantro.