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

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Ingredients

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