Name: Black-eye bean salsa
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 1 cup dried black-eye beans; 310 gram can corn kernels, rinsed; 6 red radishes, scrubbed, finely chopped; 1/4 cup coarsely chopped flat-leaf parsley; 1 clove garlic, crushed; 2 tablespoon lemon or lime juice; corn chips, to serve

Ingredients

1 cup dried black-eye beans

310 gram can corn kernels, rinsed

6 red radishes, scrubbed, finely chopped

1/4 cup coarsely chopped flat-leaf parsley

1 clove garlic, crushed

2 tablespoon lemon or lime juice

corn chips, to serve

Method

1.Place beans in a large glass bowl; cover with cold water. Soak overnight.

2.Drain beans; place in a medium saucepan. Cover with cold water. Bring to the boil over moderate heat. Reduce heat. Cook, uncovered, for 45-50 minutes or until tender. Drain; refresh under cold water. Place beans in a large glass bowl.

3.Add corn, radish, parsley, garlic and juice to beans. Mix well; season with salt. Serve with corn chips.

Look for these beans at health food stores and greengrocers. If unavailable, use canned chickpeas or kidney beans – no need to soak overnight or cook. Add finely chopped fresh chillies and coriander to salsa.
Note

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Ingredients

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