Mexican Salsa With Mixed Beans And Coriander
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
4 people
12 minutes
5 minutes
Ingredients
- 400 g Brown Rice to serve
- 800 g Chopped Tomatoes
- 2 cloves Garlic finely chopped
- 1 tsp Ground Allspice
- 0.25 tsp Ground Black Pepper
- 2 tsp Ground Cumin
- 1.5 tbsp Honey
- 1 - Lime juice only
- 800 g Mixed Beans drained and rinsed
- 1 - Red Onion finely chopped
- 1 - Red Pepper cut into bite-sized pieces
- 2.5 tsp Salt
- 1 bunch SuperValu Fresh Coriander chopped
- 1 large SuperValu Fresh Red Chilli deseeded and finely chopped
- 0.5 tsp SuperValu Smoked Paprika
- 2 tbsp SuperValu Tomato Purée
- 340 g Sweetcorn drained and rinsed
- 4 tbsp Water
Method
- 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.
- 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.
- Ladle into warm bowls and garnish each serving with the chopped coriander. Serve with brown rice.
