Mexican Salsa
This salad uses all the ingredients for a classic tomato salsa and guacamole but with the addition of sweetcorn and black beans. The lime juice and chilli add zing and heat, perfect served with any Mexican style dishes.
Ingredients
- 1 Avocado
- 1 can of black beans
- 1 small can of sweet corn
- 10-12 cherry tomatoes
- 3 spring onions
- 1 red chilli
- Large handful of chopped fresh coriander
- 1 tbsp extra virgin olive oil
- 1/2 tsp cumin
- 1/2 tsp sugar
- 1/2 clove of garlic chopped
- Juice from 1/2-1 lime
- Salt and pepper
Method
- Halve the cherry tomatoes and slice the spring onions then peel and chop the avocado into large chunks.
- Place in a large bowl. Drain the beans and sweetcorn and add to the bowl. Use a large spoon to gently toss all the ingredients together.
- Mix all the dressing ingredients together and mix well.
- Now deseed and chop the red chilli add it to the dressing, pour over the chopped salad and sprinkle with the fresh coriander.
- Serve immediately as a main course or side dish.
Notes
Try using fresh corn, or just steam and cut straight off the cob. Use green chilli instead of red for a milder taste. Different beans like pinto and kidney beans can make a great alternative if you can’t get black beans.