Most people would just call this what it is – a Chorizo, Black Bean and Corn Salsa. I call it a Pig Out Salsa!
I don’t take credit for the recipe or name. It’s also 9 months overdue. 🙂 It’s a copycat of a Chorizo, Black Bean and Corn Salsa I had at a Mexican restaurant in Coffs Harbour (northern NSW in Australia) that I visited on a girls weekend away. In fact, it was the only time we left the beautiful beachfront holiday rental we stayed at, other than a 20 minute walk down the beach.
Fly and flop holidays. Gotta love ’em!
So quite simply, we ordered a Chorizo Salsa as a starter. We loved it. My friends said I should make it. So I did. Then it took me 9 months to share it here. 😁
This is a terrific salsa for scooping up with corn chips, or spooning over a simple grilled piece of protein. I usually serve salsa with fish and chicken because the flavour is more mild than red meats. Especially a salsa like this which is loaded with chorizo.
Ahhh chorizo, chorizo. How I love thee! It’s the other bacon. I may even dare to say it’s better than bacon. 😉
All those deep red juices (OK, let’s just call it what it is – FAT) that the chorizo leeches when pan fried forms part of the dressing for this Pig Out Salsa. Though there is a simple extra dressing I make as well, to freshen up the overall flavours. Not much – you don’t need much because the Chorizo packs a serious flavour punch. It’s mainly the vinegar I want, to freshen it up.
Avocado would go terrific with this, as would cucumbers. I made this with black beans because it is in the spirit of a Mexican Salsa, but any beans would be great. Though if you are planning to use it as a salsa for scooping, stick with small beans otherwise it becomes a bit of a balancing act to keep on your chips! – Nagi x
PS I didn’t use Mexican Chorizo because we don’t get them here in Australia. But both Spanish and Mexican Chorizo do pack a similar flavour punch, I’m pretty sure most people outside of Mexico wouldn’t know the difference in flavour. I wouldn’t – at least, not served like this. So any Chorizo will be great in this, as long as it is raw chorizo, not cured chorizo which is like salami i.e. can be eaten without cooking.
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Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)
Ingredients
- 1 tsp olive oil
- 250 - 300 g / 8 - 10 oz chorizo , raw (not cured) (Note 1)
- 1 garlic clove , minced
- 1 cup corn kernels , canned drain or raw cooked
- 1 cup black beans (from can, drained)
- 250 g / 8 oz cherry tomatoes , quartered (Note 2)
- 1/2 red onion , finely chopped
- 1/4 cup finely chopped coriander/cilantro leaves
Dressing:
- 1 1/2 tbsp white wine vinegar
- 2 1/2 tbsp olive oil
- 2 tsp white sugar
- 1/4 tsp each salt and pepper
Instructions
- Chop chorizo into small pieces.
- Heat oil in a large skillet over high heat. Add garlic and chorizo and cook for 4 - 5 minutes until golden all over. Set aside to cool, but not col (oil will harden).
- Shake Dressing in a jar until well combined.
- Place beans, tomato, corn, onion and coriander in a bowl. Pour over Chorizo, including all the oil in the skillet, and the Dressing. Toss and serve!
Recipe Notes:
WATCH HOW TO MAKE IT
Pig Out Salsa recipe video! (aka. Chorizo, Black Bean and Corn Salsa)
LIFE OF DOZER
Cold nose?? 🤔
Ann says
Hi , may I know I what is the substitute for white wine vinegar.
Tq
Nagi Maehashi says
You could sub with apple cider vinegar ☺️
Allison says
We loved this salad. I added cucumber and lime juice. The chorizo gave it such an awesome flavour!
Nagi says
HIGH FIVE! So glad you enjoyed this Allison, thanks for letting me know! N x
Steven says
Nagi. I made this for dinner tonight with grilled chicken like you suggested. I might have bought the wrong sausage because mine doesn’t look like yours lol. It said “Colombian ” style chorizo on the package. When I went to cut it, it kind of mushed up with casing but anyway tasted it and how could any sausage not taste good?? I’m going to cut up an avo, and thinking of really getting bad and throwing some sour cream on it too.
Nagi says
That sounds ok! I would have just used it like ground meat (mince) and it still would have been terrific I think! N xx
Patricia says
Finally made this. Fantastic! Great taste! I added chunked avocados and wanted a bit more heat so I added a deseeded jalapeño. Hard to stop eating this so it is aptly named, lol!
Nagi says
It’s INSANELY addictive, isn’t it?? My friend named it well!!! 😂
Jodi says
This looks amazing! Can’t wait to try it.
Nagi says
It was SO SO GOOD! I hope you do try it! N xx
Samantha says
Oh my god! I just dribbled on the cat looking at that.
Nagi says
I literally burst out into laughter!!!!😂
James | Thyme to Mango says
“the other bacon” how right you are! Having both bacon and chorizo for breakfast is like my happiest of happy of places (it’s sits up there along with cheese and wine!). I’m testing a few Mexican themed recipes in the coming weeks and in need of a decent side – and now I’ve found it! Thanks Nagi, you always come to the recipe-rescue!
Nagi says
I had to laugh – that’s exactly what I think!!!
Melissa Griffiths says
Man, I would definitely pig out on this salsa! Yum!
Nagi says
I DID!!
Vera G says
Thank you Nagi for good ideas. Bought black beans not long ago but wasn’t sure if would be good for salad. Now I know , Goodone 99!!!!! Dozer is so peaceful. This morning only01%C, heater can’t stop working. Was very lucky yesterday supermarket had large roast chickens for3.90£, got02, and have taken skin and bones out and made big pot of soup that’s for cold W/ end. Hope you have good one.V G.
Nagi says
Woah that’s a bargain!! I love black beans, they’re one of my favourite. Love that they are now available at supermarkets, I used to have to hunt them down! N xx
Margie Nicely says
I have 2 lbs of Chorizo ( ground ) and I will try it this weekend. It looks marvelous, it sounds marvelous, and I bet it is delicious.
I love all of your recipes! Keep up the good work.
Nagi says
Hope you try it Margie!!! It was so addictive. Chorizo. Kinda hard to go wrong!
ruthie says
Come to think of it (Yes, it’s me again), add a bit of enchilada sauce and top with cornmeal/polenta/grits and some grated cheese, bake, and you would have a decent tamale pie! I usually take hours cooking my base for mine, and this would be so much faster and easier. (Just been rereading your fast meals ebook, so my brain’s in that mode.
Thanks twice!
Nagi says
OMG YES YES YES!!!! OK now I have an idea in my head for a pie….. remind me when it gets cooler over there! I do a “homemade chorizo” starting with pork mince and adding all the flavours, which is the same as using the pre bought ground Chorizo 🙂
ruthie says
This is sort of a cross between my bean salad and a salsa. I use 5-6 different kinds of beans and add a can of corn just to lighten it up a bit. I’m in California, and here we have the Mexican-style chorizo, which is not dried and is almost spreadable when uncooked. I don’t see why that wouldn’t work just as well, although the texture of the salsa would be different. Looks very tasty.
Great idea! Great steal! 😉
Nagi says
I love that! 5 – 6 kinds of beans?? Rocking!!! 😉 N xx
Georgie | The Home Cook's Kitchen says
ha ha ha that name!!! i love it 🙂 I miss being around Australians all the time! this looks so delicious, cant wait to try it!
Nagi says
It’s the perfect name! 😉 Yeah you need to come home….😂
Dorothy Dunton says
Hi Nagi. I remember you talking about this after your holiday with the girls. Thank you for finally posting it! Anything with the words pig out in it certainly gets my attention and I love all the components of this.
Nagi says
Ba ha ha!!! Right?? Though when I showed my friend you came up with the name, she didn’t even remember! N xx
Dorothy Dunton says
Hi Nagi. You always make me smile. I had a really bad day and seeing your comment made me laugh! I make chorizo from ground pork, Kevin’s recipe and it is killer!