Corn & black bean salsa

Corn & black bean salsa

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(6 ratings)

Prep: 10 mins Cook: 45 mins


Serves 8
This fresh, tangy side dish will be the perfect addition to any barbecue

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition per serving

  • kcalories127
  • fat3g
  • saturates1g
  • carbs20g
  • sugars4g
  • fibre3g
  • protein5g
  • salt0.24g
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  • 140g dried black beans, soaked overnight
  • 326g or 330g can sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • bunch spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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



    The same shape, but smaller than…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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  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.

  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.

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Comments (7)

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

jenniferatkinson's picture

went really well for a BBQ for lots of people.

nkkingston's picture
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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!

nikkinoodle40's picture
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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.

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

bean_mother's picture

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

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

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