Grilled Corn and Black-Bean Salsa

Recipe from: Mary Filmore
Servings: 4 cups

3 medium ears corn, husked
2 Anaheim chili peppers
3 plum tomatoes, chopped
16 oz can black beans, rinsed and drained
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Grill or broil chilies and corn 8 minutes or until charred.  Cut corn from cob (you should have about 1 1/2 cups).  Char and peel peppers; remove and discard cores and seeds, then chop.  Mix in a bowl with remaining ingredients.