1

Tex-mex salsa

Total Time
15 min
Prep
15 min
Cook
0 min
Serves
18
Difficulty
Moderate
Entertaining this season will be taken to the next level with this Mexican dip! Enjoy with crackers and vegie sticks.
Ingredients

Canned red kidney beans, rinsed, drained

1 can(s), (1 x 400g can)

avocado

1 small, finely chopped

red onion

1 small, finely chopped

jalapenos

1 tbs, chopped, plus extra to serve

tomato(es)

2 medium, seeded and finely chopped

fresh coriander

¼ cup(s), finely chopped

lime juice

1 tbs

olive oil

1 tbs

ground cumin

1 tsp

ground coriander

1 tsp

lime

1 medium, cut into wedges to serve

Instructions

  1. Place kidney beans in a large bowl and coarsely mash with a fork. Add avocado, onion, jalapeno, tomatoes and coriander, and stir to combine.
  2. Combine lime juice, olive oil, cumin and coriander in a small bowl.
  3. Add to bean mixture and stir to combine. Season with salt and pepper. Serve with extra jalapeno chillies and lime cheeks.

Start eating better than ever!