Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)
Terrific for scooping up with chips and flat bread, or serving over a simple piece of grilled chicken or fish. Try it once, and you'll understand why I call this a PIG OUT SALSA! The dressing is kept simple because the pan juices from the cooked chorizo are tossed throughout the salsa which is loaded with flavour!
250 - 300 g / 8 - 10 oz chorizo, raw (not cured) (Note 1)
1garlic clove, minced
1cupcorn kernels, canned drain or raw cooked
1cupblack beans(from can, drained)
250 g / 8 oz cherry tomatoes, quartered (Note 2)
1/2red onion, finely chopped
1/4cupfinely chopped coriander/cilantro leaves
1 1/2tbspwhite wine vinegar
2 1/2tbspolive oil
1/4tspeach salt and pepper
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!
1. Chorizo is sold raw, like sausages that need to be cooked, or cured like salami and can be eaten without cooking. This needs to be made with RAW chorizo so you can cook it until golden and use the pan juices as part of the dressing. 2. I like to make this with cherry tomatoes because I find they can be "diced" smaller than normal tomato, making it easier to scoop up with chips. But you can definitely use normal tomatoes!3. Serve this Salsa over a simple piece of grilled protein (fish and chicken are my favourite), or with chips, flatbread pieces etc. Try it on toast with eggs, toss it through a leafy green salad, mix it through frittata. The possibilities!!!