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Corn & black bean salsa

Ingredients

  1. Step 1 140g dried black beans , soaked overnight
  2. Step 2 326g or 330g can sweetcorn , drained
  3. Step 3 bunch spring onions , sliced
  4. Step 4 ½ large bunch coriander , leaves and stalks chopped, plus chopped stalks leftover from the Cheese & chilli melts (see 'Goes well with', below)
  5. Step 5 juice 2 limes
  6. Step 6 2 tbsp olive oil
Corn & black bean salsa
Calories: 127 Carbohydrate: 20 g Protein: 5 g Fat: 3 g
Cook time: 55 minutes Prep time: 10 minutes Total time: 65 minutes Servings: 8

TAGS

Dinner Lunch Side Dish Mexican Josh Eagleton 200 kcal or less 30-60 minute Barbeque BBQ Bean Bean Coriander latin american Lime Lime Main Mexican Olive oil Party food salad salsa Salssa Sarah Cook side Spring onion Spring onion summer Sweetcorn Vegan Vegetarian Weekend

Directions

  1. 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.
  2. 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.