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)
- 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.