Corn & black bean salsa

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• Susie

  04 June 2010

  Susie rated and commented on this recipe

  

  Fresh tasting, summery and so easy side to all mexican dishes. I mixed in some chopped red chilis as well.

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• bean_mother

  11 July 2010

  bean_mother commented on this recipe

  Easy peasy, and very tasty. Def would add chillies next time.

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• julia_bakes

  31 March 2011

  julia_bakes rated and commented on this recipe

  

  Delicious and fresh. I substituted the black beans for pinto beans from a can and added a chopped green pepper.

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• nikkinoodle

  21 June 2012

  nikkinoodle rated and commented on this recipe

  

  Really good, citrussy and tasty, whats not to like? Did n't think it would be very exciting considering the scant ingredients but I was wrong, less is more. I'm loving the black beans, had it as a low cal lunch with pitta bread. Will make again.

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• natkk

  12 July 2012

  natkk rated and commented on this recipe

  

  I enjoyed it, but I didn't think it was anything special and I guess my guests didn't either, since I had a load left after my barbeque. And I'm glad too, since it turns out the leftovers make the best corn fritters I've ever eaten!

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• Jen_Atkinson

  01 August 2012

  Jen_Atkinson commented on this recipe

  went really well for a BBQ for lots of people.

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• Joricho

  24 October 2012

  Joricho rated and commented on this recipe

  

  So simple, yet delicious. If you haven't planned ahead and soaked beans it works as well with tinned black, or kidney, beans.

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Ingredients

• 140g dried black beans , soaked overnight
• 326g or 330g can sweetcorn , drained
• bunch spring onions , sliced
• ½ large bunch coriander , leaves and stalks chopped, plus chopped stalks leftover from the Cheese & chilli melts (see 'Goes well with', below)
• juice 2 limes
• 2 tbsp olive oil

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 45 mins

Vegetarian, Vegan, Low-fat

Ingredients

• 140g dried black beans , soaked overnight
• 326g or 330g can sweetcorn , drained
• bunch spring onions , sliced
• ½ large bunch coriander , leaves and stalks chopped, plus chopped stalks leftover from the Cheese & chilli melts (see 'Goes well with', below)
• juice 2 limes
• 2 tbsp olive oil

PER SERVING

127 kcalories, protein 5.0g, carbohydrate 20.0g, fat 3.0 g, saturated fat 1.0g, fibre 3.0g, sugar 4.0g, salt 0.24 g

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