Salsa Topped Tomatoes (Dierbergs)

3 ears of corn on the cob
1 red bell pepper, quartered and seeded
2-3 jalapenos, halved, seeded and deveined
1 medium onion, cut into wedges
2 Tablespoons olive oil
1 Tablespoon chopped fresh cilantro
1 Tablespoon lime juice
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
1 can black beans, drained

Brush corn, bell pepper, jalapenos and onion with olive oil. Place on oiled grill over medium heat; cover and turn occasionally until tender, about 6-8 minutes. Cool slightly. Cut kernels from cob with serrated knife. Finely chop jalapenos; chop bell pepper and onion. In medium bowl, combine vegetables and remaining ingredients. Add black beans. Chill several hours. Makes about 4 cups.

Nutritional Info Per Serving:
Serving size- 2 Tablespoons
Calories 23
Total Fat 1gm
Saturated fat 0gm
Carbohydrates 4gm
Protein 1gm
fiber 1gm
Sodium 39mg