Mexican Corn and Black Bean Salsa
1 can black beans (or 1/2 cup dried black beans soaked overnight)
1 can or 3 ears fresh corn
1 large avocado, chopped
The zest and juice of 2 limes
1 red or yellow onion, finely chopped
4 tablespoons Mexican Beer
2 tbsp Olive oil
1 Pasado Chili, seeded and finely chopped
2 Fresh red Fresno chilies, seeded and finely chopped
Small bunch cilantro, finely chopped
2 tbsp leeks, tender white parts only, finely chopped
Soak the Pasado chili in hot water for 10 minutes. Drain and remove the stalk. Scrape out the seeds with a knife or fork and finely chop.
Fry Fresno chilies until the skins are scorched. Cover with a clean kitchen towel or place in a plastic bag. Allow to steam in 10-15 minutes. Peel off the skins & remove the seeds.
Chop the onion.
In a medium bowl combine all the ingredients. Pour in lime juice, beer. Add chopped coriander & leek. Season with salt. Mix well.
Serve immediately or refrigerate a few hours to bring out the hidden flavors.