Linda Turner and Diane Newsom spoil bmag readers with a recipe from their new book, Bean Cooking.
Preparation: 10 mins plus 1 hour standing time
1 x 14 oz (400 g) can five-bean mix, drained and rinsed
1 punnet heirloom tomatoes, cut in half
1 small red onion, thinly sliced
1 large chilli, seeds removed and finely chopped
1 tablespoon chopped cilantro (coriander)
2 tablespoons lime juice
Salt and pepper, to taste
Combine beans, tomatoes, onion, chilli, coriander and lime juice in medium bowl. Season with salt and pepper.
Cover and let the dish stand at room temperature for 1 hour before serving to allow the flavours to blend.
Salsa is a great side dish to serve with fish or chicken or as a snack with corn chips.
Find this great recipe and other great bean ideas in Bean Cooking, New Holland Publishers RRP$29.95, out now.