About this recipe:A wonderful salsa, to be eaten along with a meal or used a dip. This salsa is made with avocados, tomatoes, sweetcorn, black eye beans, coriander and seasoning.
2 ripe avocados, diced
4 spring onions, chopped
25g fresh coriander, chopped
2 plum tomatoes, chopped
1 (340g) tin sweetcorn, drained
1 (410g) tin black eye beans, rinsed and drained
4 tablespoons red wine vinegar
4 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon finely chopped garlic
salt and black pepper to taste
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Method Prep:20min › Extra time:1hr chilling › Ready in:1hr20min
Lightly mix together avocados, spring onion, coriander, tomatoes, sweetcorn and black eye beans in a salad bowl until well combined.
Whisk together red wine vinegar, olive oil, cumin and garlic in a bowl and pour over the salad. Season to taste with salt and pepper and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavours.
I'm not a big fan of avocado, but this bean salad was really delicious. I used black beans instead of black eye beans, and only used half the amount of avocado given in the recipe, but it turned out very nice indeed - and was even tastier the next day! - 10 Jun 2012