Cowboy caviar
Serves 4
Easy
Prep:
No cook
Get the kids excited about veg with this salsa that can be easily adapted. If you’re taking it to a picnic, add the avocado and coriander at the last moment
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- 400g can black beansdrained and rinsed
- 200g can sweetcorndrained, or use frozen (defrosted if frozen)
- 2 large tomatoesquartered, deseeded and finely chopped
- 1 small red onionfinely chopped
- 1 pepper(any colour), deseeded and finely chopped
- 1 large avocadohalved, peeled, stoned and finely chopped (optional)
- small bunch of corianderchopped (optional)
- 3 tbsp olive oil
- 1 limejuiced, or 2 tbsp red wine vinegar
- tortilla chipsto serve (gluten-free, if needed)
Nutrition: Per serving
- kcal304
- fat19g
- saturates3g
- carbs20g
- sugars8g
- fibre10ghigh
- protein8g
- salt0.03g
Method
step 1
Tip the beans, corn, tomatoes, onion, pepper, avocado and coriander, if using, into a large bowl. (If not serving straightaway, add the avocado and coriander just before.)
step 2
Drizzle over the olive oil and lime juice or vinegar and gently stir to combine. Season to taste. Will keep at room temperature for two hours, or chilled overnight, without the avocado and coriander. Serve with tortilla chips for scooping up.
