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Corn & black bean salsa

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

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 127
  • Carbohydrates 20
  • Saturated Fat 1
  • Sugar 4
  • Protein 5
  • Fat 3
  • Fibre 3
  • Salt 0.24

Nutrition per serving

  • Calories 127
  • Carbohydrates 20
  • Saturated Fat 1
  • Sugar 4
  • Protein 5
  • Fat 3
  • Fibre 3
  • Salt 0.24

Ingredients

  • 140g dried black beans, soaked overnight
  • 326g or 330g can sweetcorn, drained
  • bunch spring onions, sliced
  • 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
  • 2 tbsp olive oil

Method

  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.