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Black bean, tomato and avocado salsa

Paul Rankin from Good Food Live
Paul Rankin's colourful Mexican-style salsa goes wonderfully with grilled meat, chicken or fish.

Black bean, tomato and avocado salsa

Method

1. Drain the beans and put in a saucepan with the water and the whole garlic clove. Bring to the boil, and boil rapidly for 20 minutes, or until the beans are soft but not disintegrating, Add a teaspoon of salt 5 minutes before the end.

2. Drain under cold running water. Put in a large bowl.

3. Add the tomatoes, avocados, onion, chillies, sweetcorn, the remaining half clove of garlic, finely chopped, and the salt. Toss with the lemon juice, olive oil and coriander. Leave to stand for about 1 hour before serving.

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Serves: 4-6 as a side dish

Prep: 25 min, plus overnight soaking
Cook: 25 min

Ingredients

Main:

125g black beans, soaked overnight
700ml water
1 1/2 garlic clove
1 1/2 tsp Salt
3 plum tomatoes
2 avocados, diced
1 small red onion, thickly sliced
2 jalapeño chillies, or other large fresh green chillies, deseeded and thinly sliced
4 tbsp cooked fresh or frozen Sweetcorn
4 tbsp lemon or lime juice
200ml extra virgin olive oil
4 tbsp chopped coriander