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Mexican Corn and Black Bean Salsa
Tati
4-6 servings
BeginnerAn authentic and super easy Corn and black bean Salsa
Total Steps
5
Ingredients
11
Tools Needed
7
Related Article
ChefjarIngredients
- 2 tablespoons leeks, tender white parts only, finely chopped
- bunch small cilantro, finely chopped
- 2 fresh red Fresno chilies, seeded and finely chopped
- 2 tablespoons olive oil
- 1 Pasado chili, seeded and finely chopped
- 4 tablespoons Mexican beer
- 1 red or yellow onion, finely chopped
- 1 large avocado, chopped
- 2 limes, for zest and juice
- 1 can corn (or 3 ears fresh)
- 1 can black beans (or 1/2 cup dried black beans soaked overnight)
Instructions
1
Step 1
Soak the Pasado chili in hot water for 10 minutes. Drain and remove the stalk. Scrape out the seeds with a knife or fork and finely chop.
2
Step 2
Fry Fresno chilies until the skins are scorched. Cover with a clean kitchen towel or place in a plastic bag. Allow to steam in 10-15 minutes. Peel off the skins & remove the seeds.
3
Step 3
Chop the onion.
4
Step 4
In a medium bowl combine all the ingredients. Pour in lime juice, beer. Add chopped coriander & leek. Season with salt. Mix well.
5
Step 5
Serve immediately or refrigerate a few hours to bring out the hidden flavors.
Tools & Equipment
cutting board
knife
medium bowl
kitchen towel
plastic bag
fork
pot or kettle