Name: Bean, corn and pumpkin salsa
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1/2 cup dried black-eye beans; 400 gram butternut pumpkin, peeled, cut into 1 cm pieces; olive oil cooking spray; 2 fresh or frozen (thawed) corn cobs, kernels removed; 1 bottled jalapeno chilli, seeded, finely chopped; 1 large tomato, finely chopped; 1/2 cup coarsely chopped coriander; 2 tablespoon lime juice; corn chips, to serve

Ingredients

1/2 cup dried black-eye beans

400 gram butternut pumpkin, peeled, cut into 1 cm pieces

olive oil cooking spray

2 fresh or frozen (thawed) corn cobs, kernels removed

1 bottled jalapeno chilli, seeded, finely chopped

1 large tomato, finely chopped

1/2 cup coarsely chopped coriander

2 tablespoon lime juice

corn chips, to serve

Method

1.Place beans in a medium saucepan over moderate heat. Cover well with water. Bring to the boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until beans are tender. Drain; rinse beans under cold water. Place in a large bowl.

2.Meanwhile, preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Place pumpkin, in a single layer, on prepared tray. Spray with oil. Bake pumpkin for 25 minutes. Add corn to tray. Bake for 10-12 minutes or until vegetables are tender. Remove from oven and cool.

3.Add pumpkin, corn, chilli, tomato, coriander and juice to beans; toss to combine. Serve salsa with chips.

Use salsa as a filling for tortillas; add shredded lettuce.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%