Why recepie famous for?
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! The dressing is kept simple because the pan juices from the cooked chorizo are tossed throughout the salsa which is loaded with flavour!
Ingredients
1 tsp olive oil250 - 300 g / 8 - 10 oz chorizo , raw (not cured) (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
Chop chorizo into small pieces.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 col (oil will harden).
Shake Dressing in a jar until well combined.
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!
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