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Monday, 28 December 2015

Black Bean and Corn Salsa



What a treat some freshly caught snapper caught by Rachel and Rod was for dinner this evening! We ate it simply fried with some black bean and corn salsa and a green salad alongside.

A glass or two of Mike's Traditional Pale Ale went down nicely with this meal. I managed to sneak a couple of tablespoons of it before it was poured to add to this salsa which, judging by its reception, is about to become a family favourite.

Black Bean and Corn Salsa

To make it mix:

1 400 gm can of black beans ( drained)
1/2 cup of sweetcorn
1 teaspoon of sesame oil
1 tablespoon of soya sauce
2 red chillies ( seeds removed and finely chopped)
2 tablespoons of Mike's Traditional Pale Ale
1 long sweety red pepper (chopped)

Garnish with a mixture of chopped parsley and coriander



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