Corn & Black Bean Salsa

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 140g dried black beans, soaked overnight
• 326g or 330g can sweetcorn, drained
• bunch spring onions, sliced
• ½ large bunch coriander, leaves and stalks chopped, plus chopped stalks leftover from the Cheese & chilli melts (see 'Goes well with', below)
• juice 2 limes
• 2 tbsp olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the soaked black beans, put them in a saucepan and cover with fresh water by about 5cm (2 inches).

2. Bring to a boil, then reduce to a gentle simmer and cook for 40 minutes until the beans are tender, topping up with a splash of water if needed.

3. Drain the beans well and leave them to cool for about 5 minutes.

4. Put the cooled beans in a large bowl with the drained sweetcorn, sliced spring onions and chopped coriander leaves and stalks, including the leftover stalks.

5. Add the juice of the 2 limes and the olive oil, then stir everything together until well combined.

6. Serve at room temperature or chill until needed.