Corn & black bean salsa
- Sarah Cook
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Serves 8
Easy
Prep: 10 mins
Cook: 45 mins
A star rating of 4.7 out of 5.6 ratingsRate
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This fresh, tangy side dish will be the perfect addition to any barbecue
Vegan
Vegetarian
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Cheese & chilli melts
A star rating of 4.7 out of 5.32 ratings
Ingredients
Nutrition
Units:
MetricUS
-
140g dried black beans
soaked overnight
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326g or 330g can sweetcorn
drained
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bunch spring onions
sliced
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½ large bunch coriander
leaves and stalks chopped, plus chopped stalks leftover from the Cheese & chilli melts (see 'Goes well with', below)
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juice 2 limes
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2 tbsp olive oil
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Nutrition: per serving
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kcal127
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fat3g
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saturates1g
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carbs20g
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sugars4g
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fibre3g
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protein5g
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salt0.24g
low
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Method
-
step 1
Drain, then rinse the soaked beans. Cover with cold water, bring to the boil, then simmer for 45 mins or until tender. Drain again.
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step 2
Mix the beans, corn, spring onions, coriander stalks and leaves, lime juice, oil and some seasoning together in a bowl. Cover, then chill for up to half a day until ready to serve.
Recipe from Good Food magazine, July 2009
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A star rating of 4.7 out of 5.6 ratings
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