Black Bean and Corn Salsa


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Chef: Thomas Gates

Serves: 4


A wonderfully light salsa that's perfect for serving with chips or alongside grilled fish or chicken.


1 tbsp Olive Oil
2 tsp Ground Cumin
1 Red Onion (medium)
4 clove Garlic
1 Red Bell Pepper
10 oz Sweet Corn (Frozen is fine)
1 can Black Beans
1 Lime (juice and zest)
1/2 cup Chicken Stock
3 tbsp Fresh Chopped Cilantro
1.5 tsp Crushed Red Pepper

Chop the Bell pepper and set aside.
Chop onion and dice garlic and add to large pan over medium-low heat with the olive oil and a pinch of salt.
Sweat until soft.
Increase heat to medium and add corn, bell pepper, cumin, and crushed red pepper.
Rinse the black beans then add them and warm through.
Remove from heat.
Add cilantro, lime juice, and lime zest.
Mix to combine and serve.