About this recipe:A wonderful Mexican-inspired salsa, full of black beans, sweetcorn, tomatoes and onion. I can never make enough when I have a party. Chill 24 hours before serving if you have time and serve with tortilla crisps.
3 (400g) tins black beans, drained and rinsed
1 (340g) tin sweetcorn, drained
1 (400g) tin chopped tomatoes, partially drained
2 tomatoes, diced
2 bunches spring onions, chopped
1 to 2 green chillies, seeded and minced
1 bunch fresh coriander, finely chopped
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Method Prep:15min › Ready in:15min
In a large bowl, mix together all ingredients. Chill in the refrigerator at least 8 hours, or overnight, before serving.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
Used different ingredients.
I do not use the tinned tomatoes, but instead use 3 additional fresh tomatoes. I also omit the green chillies, but substitute jalapeno peppers (usually 2 or 3 depending on size, no seeds). I also add 4 capfuls of white balsamic vinegar and the juice of 1/2 lime and 1/2 lemon. - 08 Aug 2008