Pig Out Salsa with Chorizo, Black Beans and Corn
A hearty salsa of chorizo, black beans, corn, tomatoes and a bright vinegar dressing. Serve it with chips or flatbread, or spoon it over grilled chicken or fish.
By Cookin' Kitchen
Recipe
Pig Out Salsa with Chorizo, Black Beans and Corn
A hearty salsa of chorizo, black beans, corn, tomatoes and a bright vinegar dressing. Serve it with chips or flatbread, or spoon it over grilled chicken or fish.
Cookin' · https://cookin.club/recipes/pig-out-salsa-with-chorizo-black-beans-and-corn
Ingredients
Dressing
Equipment
- Large skillet
- Jar
- Bowl
Instructions
Step 1: Chop the chorizo into small pieces.
Step 2: Heat the oil in a large skillet over high heat. Add the garlic and chorizo and cook for 4–5 minutes, until golden all over. Set aside to cool until no longer hot, but not cold, so the oil does not harden.
Step 3: Shake the dressing ingredients together in a jar until well combined.
Step 4: Place the beans, tomatoes, corn, onion and coriander in a bowl. Pour over the chorizo, including all the oil from the skillet, and add the dressing. Toss and serve.
Notes
Choose cured chorizo that can be cut into pieces, rather than raw sausage-style chorizo. Spanish or Mexican chorizo can be used.
Cherry tomatoes are easy to chop small for scooping; regular tomatoes can also be used. Any kind of beans works, though smaller beans are easier to scoop.
Serve leftovers at room temperature. They keep for up to 3 days. To make ahead, warm gently before serving to liquefy any solidified fat, then serve at room temperature.
This salsa also works on toast with eggs, tossed through a leafy green salad, or mixed into frittata.
About this recipe
This hearty salsa combines chorizo, black beans, corn and tomatoes with a simple vinegar dressing. Serve it with corn chips or flatbread, or spoon it over grilled chicken or fish.
For a scoopable salsa, use small beans. Avocado or cucumber can also be added.
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