Name: Black Eye Bean & Avocado Salsa
Prep time: 20 min
Cook time: 60 min
Yield: Serves 6
Ingredients: 1 cup McKenzie's Australian Black Eye Beans; 4 roma tomatoes, diced; 1 small red onion, diced; 400g can corn kernels, drained; 4 spring onions, finely sliced; 1/2 cup sliced black olives; 1/2 cup fresh coriander, chopped; 2 ripe (firm) avocados, diced; Dressing:; 1/4 cup olive oil; 1/4 cup red wine vinegar; 1/2 tsp McKenzie's Minced Garlic; 1/2 tsp ground cumin; 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder; 1/2 tsp McKenzie's Whole Black Peppercorn Large Grinder

1 cup McKenzie's Australian Black Eye Beans 4 roma tomatoes, diced 1 small red onion, diced 400g can corn kernels, drained 4 spring onions, finely sliced 1/2 cup sliced black olives 1/2 cup fresh coriander, chopped 2 ripe (firm) avocados, diced

Dressing:

Dressing: 1/4 cup olive oil 1/4 cup red wine vinegar 1/2 tsp McKenzie's Minced Garlic 1/2 tsp ground cumin 1 tsp McKenzie's Australian Natural Sea Salt Large Grinder 1/2 tsp McKenzie's Whole Black Peppercorn Large Grinder

Step 1

Rinse beans and place in a pot with 4 cups water, bring to the boil then lower heat and simmer for 60 minutes. Add more water to the pot if you find its drying up, cook until tender. Drain and set aside. Whilst the beans are cooking, prepare the rest of the ingredients for the salsa.

Step 2

In a large bowl, mix together the cooked beans, tomatoes, red onion, corn, spring onions, olives and coriander. Then add the avocado (as the last ingredient) and gently toss again until well combined.

Step 3

In a small bowl, whisk together the olive oil, red wine vinegar, garlic, cumin, salt and pepper. Pour over the salad and lightly toss again.

Step 4

Chill in the fridge for 60 minutes for the flavours to develop and serve.

Serve with crispy pita chips or corn chips

Black Eye Bean & Avocado Salsa