Mexican Salsa with Black Beans and Corn
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 800 g black beans (can)
- 500 g corn, (frozen or canned)
- 2 large tomato (s)
- 1 avocado (s)
- 1 onion (s)
- 1 lime (s)
- 1 tablespoon vinegar, (red wine vinegar)
- 0.5 ½ bunch coriander greens
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the beans in a colander and drain. Either thaw the corn or let it drain in the sieve. Core the tomatoes and cut into cubes. Core the avocado, use a spoon to remove the pulp from the skin and also cut into cubes. Peel the onion and chop finely.
- Put all the ingredients in a bowl, squeeze the lime and add the juice with the vinegar and the chopped coriander leaves. Mix well and cover and leave to stand in the refrigerator overnight.
- Season to taste with salt & pepper the next day.
- If you don`t like coriander, you can also use flat-leaf parsley.
- Tastes delicious as a starter with tortilla chips or as a main course with fried chicken breast.
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