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This black bean and corn salsa is the most easiest dinner to make as it takes 10 minutes to whip up. It also stores well as a salad the next day. Makes a great filling for tacos or nachos or can be used as a dip with corn chips or served as a salad meal on its own.



  • 2 cups of cooked black beans (see note below)
  • 1 cup corn kernels (drained)
  • 2 diced tomatoes
  • 1/4 red onion diced
  • 1/2 red capsicum diced
  • 2 spring onions chopped
  • 1 tbs olive oil
  • 1 tbs balsamic vinegar
  • 1 tbs lemon juice 
  • 2 crushed garlic
  • Pinch salt and pepper
  • 1 small diced chilli (optional)
  1. Mix all the ingredients in a large bowl, let sit for 5 mins then serve

note: soak black beans over night then boil then simmer in a pot with lots of water for 40mins or till tend.  Drain and store in fridge till ready to use.