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Mexican Sweetcorn & Black Bean Salsa

Mexican Style Sweetcorn & Black Bean Salsa Recipe

Mexican Style Sweetcorn and Black Bean Salsa recipe

Prep 10 Min / Serves 4 / Vegan

This zesty salsa is the perfect party dish for summer get-togethers, served with nachos or as a salad side dish. It’s easy and quick to make and healthy too.

Ingredients for the Mexican Sweetcorn and Black Bean Salsa

  1. 1 red onion, finely diced
  2. 1 red chilli, deseeded and finely chopped
  3. 1 tsp Suma apple cider vinegar (KJ304)
  4. 1 x 340g can of Suma sweetcorn (LJ550), drained
  5. 2 large tomatoes, finely diced
  6. 1 red pepper, finely diced
  7. 1 yellow pepper, finely diced
  8. 1 x 400g tin of Suma black beans (VF625), drained and rinsed
  9. 3 limes, juiced large bunch of coriander, chopped
  10. salt and pepper to taste

How to make the Mexican Sweetcorn and Black Bean Salsa

  1. In a large bowl, combine the chopped red onion and chilli and mix in the apple cider vinegar.
  2. Add the sweetcorn, diced tomatoes, peppers and black beans to the bowl, stirring well, then pour over the lime juice.
  3. Sprinkle in the chopped coriander, stir and season with salt and pepper to taste.
  4. Serve with nachos or as a salad accompaniment to your favourite veggie Mexican dishes.

Check out some more Suma recipes over here