Black Bean Salsa


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

3. Enjoy!

Sweetcorn Salsa

You may have noticed my fondness for Mexican cuisine – there is something so fresh and vibrant about the flavours and that kick of chilli that I find irresistible. A salsa ticks the fresh and colourful boxes and it’s a really healthy dip – no need for calorific creams or mayonnaises when you top your tortilla chips with this.

This sweetcorn salsa makes a bit of a change from a tomato-based one, and gives a great crunch to your dip. Enjoy as a dip, on a tostada, or even just as a side dish.

Sweetcorn Salsa (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


makes 1 bowlful

  • 1/2 red onion, very finely chopped
  • 6 small or 2 large tomatoes, roughly chopped
  • 1-2 red chillis, seeded and very finely chopped
  • juice of 1/2 a lime
  • handful of fresh coriander, chopped
  • 1/2 tsp salt
  • 1 cup corn kernels (tinned or frozen is just fine)
  • 1 tbsp olive oil

– Combine all the ingredients.

– Let sit for half an hour and then taste.

– Adjust the seasoning as necessary.


Chargrilled Tomato Salsa

Mmmm, salsa…. The perfect way to liven up a plate of food. Mexican dishes, of course, but it can also transform a sandwich filling or many veggie dishes. I can’t wait to try tiny kitchen stories‘ brilliant sounding salsa that keeps for up to six months…. how cool is that, salsa constantly ‘on tap’ in the fridge?! In the meantime, here’s one of our staple tomato salsas…. This one is made from ‘dry roasting’ the veggies in a hot dry pan, blackening them almost, giving a beautiful smokiness, but also with lime and coriander giving the fresh vibrancy that any good salsa should have. This was inspired by one of Thomasina Miers‘ recipes.

Chargrilled Salsa (dairy-free, egg-free, nut-free,soya-free, gluten-free, vegetarian and vegan)

makes 1 bowlful

  • 3 spring onions
  • 1 fresh chilli
  • 6 tomatoes (not big ones)
  • 1 tsp salt
  • pepper, to taste
  • juice of 1/2 lemon or lime
  • handful of coriander

– In a dry frying pan, scorch the onions, tomatoes and chilli until they are nicely blackened

– Place in a food processor/blender and whizz up to a rough chop

– Add the salt, pepper, lemon/lime and coriander and whizz again.

– Taste and adjust the seasonings.