Mexican Corn and Bean Salsa
Mexican Corn and Bean Salsa



  • 395g can of kidney beans or black beans
  • A dash of chilli sauce
  • 400g can of mixed beans
  • Can of sweetcorn
  • 1 small red onion, chopped
  • 1 red chilli, chopped
  • Small bunch of coriander, chopped
  • Tortilla chips and veggie sticks, to serve
  • This salsa couldn’t be easier. Tip half the cans of beans into a food processor, and whizz until smooth. Put the bean paste into a bowl with all the remaining ingredients, mix well, season to taste, and serve with your choice of dipping foods. Nice!
10 mins
4 serving
This recipe pairs perfectly with the Casa Rojo 'Invisible Man' Tempranillo 2014 from Rioja, Spain.

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