Mexican Salsa

[Guest guest]

Mexican Salsa

 

 

425 g (15 oz) can mexican chilli beans

4 teaspoons lemon juice

1/4 teaspoon Mexican chilli powder

31O g (11 oz) can sweet corn kernels, drained

1 small red capsicum (bell pepper), finely diced

2 green onions, thinly sliced

 

 

1. Drain beans, reserving 4 teaspoons liquid. Combine reserved liquid,

lemon juice and chilli powder in a screw-top jar; cover and shake to

blend.

 

2. Place beans, corn, capsicum (bell pepper) and onion in a medium

bowl, add dressing and mix lightly to combine.

 

 

Store, covered, in the fridge until served.

 

 

Serves 4.