Mexican salsa with mixed beans and coriander recipe


This is a quick, easy midweek dinner that has great depth of flavour and is full of aromatic flavours. It lasts for three days in the fridge, freezes really well and is great for lunch the next day too

Preparation time: 5 minutes

Cooking time: 12 minutes

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Serves: 4 people

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  1. Put the onion and garlic in a large saucepan or frying pan and sauté on a high heat with the water for 5 minutes. Stir regularly and add more water if the veg are sticking to the pan. When the onions are soft, add the red pepper and chilli and continue cooking for 3 to 5 minutes more, stirring occasionally.
  2. Add the beans, tomatoes, sweetcorn, tomato purée, lime juice, honey, salt and spices. Mix all the ingredients well and bring to the boil, then reduce the heat and simmer over a low heat for 2 more minutes.
  3. Ladle into warm bowls and garnish each serving with the chopped coriander. Serve with brown rice.

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