Need a quick salsa for summer entertaining, try our new black bean and corn salsa. Throw this tasty recipe together and serve with pita crisps. A fresh and vibrant salsa to brighten up your BBQ and wow your guests.
400g can Wattie's Black beans in Springwater, well drained
300g can Wattie's Whole Kernel Corn, drained
1 small red onion, finely chopped
1 small red capsicum, deseeded and diced
1 avocado, skin removed and chopped
Handful freshly chopped coriander and or mint leaves
Juice from 1 lime
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Wattie's Black Beans are super versatile and are a great addition to or replacement for meat dishes.Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles.
Grown in sunny Hawke's Bay and picked at its peak, only the sweetest corn from our crops makes it into our Whole Kernel Corn.
Method
Step 1
Mix together drained Wattie's Black Beans in springwater and Wattie's Whole Kernel Corn with chopped red onion, diced red capsicum, diced avocado freshly chopped coriander leaves and or mint leaves with a squeeze of fresh lime juice.
Tips
What do I need?
Select All
1
400 g can Wattie's Black beans in Springwater, well drained
2
300 g can Wattie’s Whole Kernel Corn, drained
3
1 small red onion, finely chopped
4
1 small red capsicum, deseeded and diced
5
1 avocado, skin removed and chopped
6
Handful freshly chopped coriander and or mint leaves