Bean, Corn And Squash Salsa

Name: Bean, Corn And Squash Salsa
Ingredients: 3.5 oz dried black-eye beans; 1 lb butternut squash, peeled, cut into 1/3 inch pieces; 2 cobs corn, kernels removed; 1 None green chili, deseeded, finely chopped; 1 None beefsteak tomato, finely chopped; 1 cup fresh cilantro, roughly chopped; 2 tbsp lime juice; None None tortilla chips, to serve

8 ingredients

3 steps

Ingredients

3.5 oz dried black-eye beans
1 lb butternut squash, peeled, cut into 1/3 inch pieces
2 cobs corn, kernels removed
1 None green chili, deseeded, finely chopped
1 None beefsteak tomato, finely chopped
1 cup fresh cilantro, roughly chopped
2 tbsp lime juice
None None tortilla chips, to serve

Directions

1

Place beans in a saucepan over medium heat. Cover with water. Bring to a boil, reduce heat and simmer, uncovered, for 35-40 mins, or until beans are tender. Drain, rinse under cold water then place in a large bowl.
2

Meanwhile, preheat oven to 350°F. Line a baking tray with parchment paper. Lightly coat squash with oil then transfer to prepared pan and roast for 25 mins. Add corn to pan and roast for 10-12 mins, or until vegetables are tender. Let cool.
3

Combine squash, corn, chili, tomato, cilantro and lime juice with beans. Toss to combine. Serve with tortilla chips.