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| Serves: people |
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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INGREDIENTS
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INSTRUCTIONS
- Dry toast the cumin seeds in a non-stick frying pan for a minute.
- Peel and finely slice the onion. Wash and squeeze the lime and pour over the sliced onion.
- 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.
- 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.
- 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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