Tomato and bean salsa
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Serves:     people
Notes from Anna

This chunky salsa is hugely versatile. Serve it with grilled fish or meat or stuffed in a wholegrain wrap or pitta with hummus. A great source of antioxidant micronutrients, vegetable protein and fibre.



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  1. Dry toast the cumin seeds in a non-stick frying pan for a minute.
  2. Peel and finely slice the onion. Wash and squeeze the lime and pour over the sliced onion.
  3. Wash, quarter and deseed the tomatoes, then dice each quarter. Drain the beans and rinse under running water. Wash and roughly chop the coriander. Wash, deseed and finely slice the chilli.
  4. Put the tomatoes, beans, chopped chilli and coriander in a salad bowl. Lift the onion slices out of the lime juice and add to the rest of the ingredients.
  5. Mix the lime juice with the olive oil, the toasted cumin seeds and a little sea salt. Drizzle the dressing over the salsa, stir to combine all the ingredients and refrigerate until ready to serve.

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