Mexican Bean Salsa

I was selected recently to be a #MorrisonsMum and hubs and I went to our nearest Morrisons supermarket to buy the food for our Bank Holiday Monday Family BBQ, I promised I would share all the recipes, so here is my recipe for Mexican Bean Salsa.

Jump to Recipe

I’ve decided (since I’m on a diet) that I’ll be including the calorie count for each dish which I’ve worked out using the labels on the food packaging and other online resources.

I’m also including how much each dish costs to make using the ingredients I bought from Morrisons. Added ingredients such as herbs, spices and olive oil etc are not included as I figure most of us have those sorts of things in our store cupboard (I know I do!)

When I am making dishes for a large crowd – and believe me, it’s a regular thing since I’ve got a big family – I always try to ensure that they are easy and quick to make! My Mexican Bean Salsa is great as a stand alone salad or as a chunky dip to have with tortilla chips.

A few veggies are chopped up into small pieces – red onion, cherry tomatoes and colourful bell peppers. They go into a large bowl with black beans, kidney beans and canned sweetcorn. Fresh herbs are stirred in with a dressing made with olive oil, lime juice and red chilli pepper.

We have a collection of 70+ Mexican and Tex-Mex Recipes for you to try out! Right-click and open them in a new tab to read next.

Mexican Bean Salsa

Michelle Ordever

No ratings yet

Print Recipe Pin Recipe

Servings 12

Ingredients

  

1x2x3x4x

• 1 medium red onion finely chopped
• 12 cherry tomatoes quartered
• ¼ each of a red yellow and green bell pepper, finely diced
• 400 g can black beans
• 400 g can kidney beans
• 326 g can Morrisons sweetcorn
• handful of fresh parsley finely chopped
• For the dressing
• 2 tbsps olive oil
• 2 tbsps lime juice about 2 limes
• ½ red chilli pepper deseeded and finely chopped
• ½ tsp garlic salt

Instructions

 

• Add the chopped vegetables, beans, sweetcorn and parsley to a large bowl.
• Whisk the ingredients for the dressing together.
• Pour the dressing over the vegetables and beans and mix together well.
• Chill until needed.
• You can adjust the heat by adding more or less chilli pepper to your personal taste.

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Tried this recipe? Share it!Tag @_ThePurplePumpkinBlog on Instagram with the hashtag #TPPBRecipes!

Costings…

The black beans were the most expensive ingredient here at £1.15. I had the onion, red chilli and garlic salt in my store cupboard, as these are staple ingredients for me.

The cost of this bowl of Mexican Bean Salsa is £3.53, which works out at 29p per portion! Throw in a few more pence for the store cupboard ingredients and this is a great value dish to serve as a salad or a chunky dip with tortilla chips.

Calories

The total calories for this whole dish is approximately 1466 kcals. Per serving it is 122 kcals.

So not only cheap to make,but low in calories too!

Disclaimer: Please remember, I’m not a dietitian I follow and tweak recipes, or create my own. Calorie counts (if applicable) are worked out using resources online. Always check with your doctor before going on any weight loss programme.

Please Share This Post!