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5.0 from 45 votes

Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)

Recipe video above. Terrific for scooping up with chips and flat bread, or serving over a simple piece of grilled chicken or fish. Try it once, and you'll understand why I call this a PIG OUT SALSA - because it's so addictive! The dressing is kept simple because the pan juices from the cooked chorizo are tossed throughout the salsa which is loaded with flavour!

Course: Side Dish , Condiments , Snacks
Cuisine: Mexican

Ingredients

  • 1 tsp olive oil
  • 250 - 300 g / 8 - 10 oz chorizo (Note 1)
  • 1 garlic clove , minced
  • 1 cup corn kernels , canned drain or raw cooked
  • 1 cup black beans (from can, drained)
  • 250 g / 8 oz cherry tomatoes , quartered (Note 2)
  • 1/2 red onion , finely chopped
  • 1/4 cup finely chopped coriander/cilantro leaves
Dressing:
  • 1 1/2 tbsp white wine vinegar
  • 2 1/2 tbsp olive oil
  • 2 tsp white sugar
  • 1/4 tsp each salt and pepper

Instructions

    Cup of Yum
  1. Chop chorizo into small pieces.
  2. Heat oil in a large skillet over high heat. Add garlic and chorizo and cook for 4 - 5 minutes until golden all over. Set aside to cool, but not cold (oil will harden).
  3. Shake Dressing in a jar until well combined.
  4. Place beans, tomato, corn, onion and coriander in a bowl. Pour over Chorizo, including all the oil in the skillet, and the Dressing. Toss and serve!

Notes

  • Chorizo - Get the the type that is cured like salami (ie cuttable into small pieces) rather than raw like uncooked sausages (ie like raw mince / ground meal inside). 
  • Cherry tomatoes - 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!
  • Serve this Salsa over a simple piece of grilled protein (fish and chicken are my favourite), or with chips, flatbread pieces etc. Try it on toast with eggs, toss it through a leafy green salad, mix it through frittata. The possibilities!!!
  • Leftovers will keep for 3 days. Also a good one for making ahead then lightly reheating (just to liquify any solidified fat/oil) and serve at room temperature.