Corn and Black Bean Salsa

Name: Corn and Black Bean Salsa
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 8
Cuisine: mexican
Ingredients: 140g dried black beans soaked overnight; 326g or 330g can sweetcorn drained; bunch spring onions sliced; 1/2 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

4.65 (6)

⏱ 55 mins 🍽 Serves 8 🌶 mexican ✅ Easy 🏷 Side dish

This vibrant Mexican salsa combines tender black beans with sweetcorn, spring onions, and fresh coriander. The mixture is dressed in a simple, zesty combination of lime juice and olive oil. It makes an excellent side dish for barbecues or a topping for grilled meats. The recipe yields enough for eight servings and requires just 55 minutes of total preparation and cooking time.

Ingredients

140g dried black beans soaked overnight
326g or 330g can sweetcorn drained
bunch spring onions sliced
1/2 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

Method

Drain the soaked beans and rinse them under cold water. Place them in a pan, cover with fresh cold water, and bring to a boil. Reduce the heat and let them simmer for 45 minutes or until they become tender. Drain the cooked beans.
Combine the drained beans, sweetcorn, sliced spring onions, chopped coriander stalks and leaves, lime juice, and olive oil in a large bowl. Season the mixture well. Cover the bowl and place it in the refrigerator to chill for up to half a day before you plan to serve it.

Nutrition (per serving)

Calories127 kcal

Fat3 g

Saturates1 g

Carbs20 g

Sugars4 g

Fibre3 g

Protein5 g

Sodium96 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinemexican

DietVegan, Vegetarian