This is a nifty little recipe for an interesting variation on a ‘regular’ salsa. Inspired by a delicious lunch I had at the fabulous the Gate Restaurant the other day, this is my take on black bean salsa. Wonderful scooped up with tortilla chips, as an addition to a wonderful Mexican main course (recipe coming soon!) or a topping for nachos or any tortilla based dish. It’s also the kind of dish that is enjoyable to prepare, just simple ingredients put together in an uncomplicated way.
There’s nothing wrong with a tomato salsa (especially this awesome salsa), but it’s good to have more in your locker, and for me a great new way with beans that is fresh and zingy.
Black Bean Salsa (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
- 1 bell pepper, cut into small dice
- 1 shallot, very finely chopped
- 8-10 cherry tomatoes, chopped fairly small
- 1 tin of black beans, drained and rinsed
- Large handful of coriander, roughly chopped
- Juice of 1 lime (or more to taste if you have a dry old line that gives little juice!)
- 1 tbsp extra virgin olive oil
- Salt, to taste
1. Mix together all the ingredients in a bowl and set aside for about half an hour for the flavours to mingle
2. Taste and adjust the salt and lime juice accordingly