Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)
This Pig Out Salsa is a delicious combination of chorizo, black beans, corn, cherry tomatoes, and red onion, all tossed in a zesty white wine vinegar and olive oil dressing. With a hint of garlic and a sprinkle of coriander, it's the perfect dip or topping for any Mexican-inspired dish.
Ingredients
Dressing
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 350kcal 17%
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Fat 20g 30%
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Saturated Fat 7g 35%
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Carbohydrates 25g 8%
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Fiber 5g 20%
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Sugar 8g 16%
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Protein 15g 30%
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Cholesterol 40mg 13%
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Sodium 500mg 20%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
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 withchips, flatbread pieces etc. Try it on toast with eggs, toss it through a leafy green salad, mix it through frittata. The possibilities!!!
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 withchips, flatbread pieces etc. Try it on toast with eggs, toss it through a leafy green salad, mix it through frittata. The possibilities!!!
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