Mexican Corn & Bean Salsa

Name: Mexican Corn & Bean Salsa
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup Frozen Corn; 1 can Tinned Black Beans (drained & rinsed); 1 cup Tomatoes (diced); 0.5 cup Red Onion (finely diced); 1 cup Cucumber (diced); 3 tbsp Apple Cider Vinegar; 3 tbsp Olive Oil; 1 tbsp Red Chillies (finely chopped); 1 tbsp Coriander Leaves (roughly chopped); Salt & Pepper to taste

by Anna Middleton (@chefanna)

Prep Time

10min

Cook Time

5min

Total Time

15min

Mexican Snack Side Vegetarian Vegan Dairy-Free Gluten-Free Nut-Free

A refreshing and vibrant salsa made with corn, black beans, and fresh vegetables, perfect as a side dish for any Mexican feast.

Ingredients

4 Servings

(1 serving = 1 cup)

1cup
Frozen Corn
1can
Tinned Black Beans (drained & rinsed)
1cup
Tomatoes (diced)
1/2cup
Red Onion (finely diced)
1cup
Cucumber (diced)
3tbsp
Apple Cider Vinegar
3tbsp
Olive Oil
1tbsp
Red Chillies (finely chopped)
1tbsp
Coriander Leaves (roughly chopped)
Salt & Pepper to taste

How to make Mexican Corn & Bean Salsa

Bring a small pot with about 2 cups of water to a boil. Place a colander on top, add the frozen corn, and cover with a lid. Steam the corn for about 4 minutes until you can smell they are ready. Place into a medium mixing bowl and set aside to cool.
Once the steamed corn has cooled, add all the other ingredients and mix well. Season with salt and pepper.
Serve as a side dish to your Mexican feast.