@free_allianna_food: I just suggested this on the newly discovered “Dozer Says” broadcast channel for something to make for NYE, if you want to make an impact. Plain-jane-name - Chorizo, Corn, Black Bean Salsa. Worthy name - Pig Out Salsa. Copycat of a dish I had on a girls’ weekend away. Hidden gem deep within the archives of my website - time for it to shine again!! - N x❤️ PS If you join that channel don’t expect fireworks, I am fumbling my way through figuring out how it all works, not very far in yet 😂 Pig Out Salsa! (Chorizo, Corn, Black Bean Salsa)   1 tsp olive oil 250 - 300 g / 8 - 10 oz chorizo, chopped into small pieces 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 (or regular tomatoes, watery seeds scooped out) 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   1. 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 cold (oil will harden). 2. Shake Dressing in a jar until well combined. 3. 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! Great at room temp, or lightly warmed. Just make sure fat/oil isn’t solidified from fridge.

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Monday 05 May 2025 02:59:01 GMT