Bean, Corn And Squash Salsa

Name: Bean, Corn And Squash Salsa
Ingredients: 3 1/2 ounces beans dried black-eye; 1 pound butternut squash peeled, cut into 1/3 inch pieces; 2 corn kernels cobs, removed; 1 green chili deseeded, finely chopped; 1 beefsteak tomato finely chopped; 1 cup fresh cilantro roughly chopped; 2 tablespoons lime juice; tortilla chips to serve

8 ingredients

3 steps

Ingredients

3 1/2 ounces beans dried black-eye
1 pound butternut squash peeled, cut into 1/3 inch pieces
2 corn kernels cobs, removed
1 green chili deseeded, finely chopped
1 beefsteak tomato finely chopped
1 cup fresh cilantro roughly chopped
2 tablespoons lime juice
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.