Ingredients
- 120 g black-eyed peas dry weight which yields 240g boiled and drained
- 1 avocado medium-sized, chopped
- 20 g cilantro finely chopped
- 1 red bell pepper diced
- 1 sweet corn on the cob large, can be substituted with 200g of canned sweetcorm
- 0.5 lemon juiced
- 2 tsp olive oil extra virgin
- salt to taste
- black pepper to taste
Units:
Instructions
- Lightly rinse the beans, and add them to a pot of cold water. Bring to boil and let it cook for 40 - 45 minutes until the beans are soft. DO NOT ADD SALT. Drain and set aside.
- While the beans is cooking, peel and chop the avocado into bite-sized chunks. Rinse and dice the red bell pepper. Finely chop the cilantro.
- If using sweetcorn-on-the-cob, shuck the cob using a sharp knife. Then place the sweetcorn in boiling water, to which a pinch of sugar has been added. Allow the water to come back to a boil and then wait 3 - 5 minutes before removing the corn from the water. Drain excess water, add a dollop of butter to the kernels and set aside. Skip this step if using canned or frozen sweet corn.
- Place all the ingredients together in a large glass bowl. Squeeze the juice of half a fresh lemon, and two teaspoons of olive oil over the salsa. Sprinkle some salt and pepper to your taste. Mix well together and enjoy.
Recipe Notes
Tip
Only add the lemon juice and olive oil just before serving.