By:Nagi
62 Comments
Most people would just call this what it is – aChorizo, Black Bean and Corn Salsa. I callit a Pig Out Salsa!
I don’t take credit for the recipe or name. It’s also 9 months overdue. 🙂 It’s a copycat of a Chorizo, Black Bean and Corn Salsa I had ata Mexican restaurantin Coffs Harbour (northern NSW in Australia) that I visited on a girls weekend away. In fact, it was the onlytime we left the beautiful beachfront holiday rental we stayed at, other than a 20 minute walk down the beach.
Fly and flop holidays. Gotta love ’em!
So quite simply, we ordered a Chorizo Salsa as a starter. We loved it. My friends said I should make it. So I did. Then it took me 9 months to share it here. 😁
This is a terrific salsa for scooping up with corn chips, or spooning over a simple grilled piece of protein. I usually serve salsa with fish and chicken becausethe flavour is more mild than red meats. Especially a salsa like this which is loaded with chorizo.
Ahhh chorizo, chorizo. How I love thee!It’s the other bacon. I may even dare to say it’sbetter than bacon. 😉
All those deep red juices (OK, let’s just call it what it is – FAT) that the chorizo leeches when pan fried forms part of the dressing for this Pig Out Salsa.Though there is a simple extra dressing I make as well, to freshen up the overall flavours. Not much – you don’t need much because the Chorizo packs a serious flavour punch. It’s mainly the vinegar I want, to freshen it up.
Avocado would go terrific with this, as would cucumbers. I made this with black beans because it is in the spirit of a Mexican Salsa, but any beans would be great. Though if you are planning to use it as a salsa for scooping, stick with small beans otherwise it becomes a bit of a balancing act to keep on your chips! – Nagi x
PS I didn’t use Mexican Chorizo because we don’t get them here in Australia. But both Spanish and Mexican Chorizo do pack a similar flavour punch, I’m pretty sure most people outside of Mexico wouldn’t know the difference in flavour. I wouldn’t – at least, not served like this. So any Chorizo will be great in this, as long as it israw chorizo, not cured chorizo which is like salami i.e. can be eaten without cooking.
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Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)
5 from 13 votes
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Terrific for scooping up with chips and flat bread, or serving over a simple piece of grilled chicken or fish. Try it once, and you'll understand why I call this a PIG OUT SALSA! The dressing is kept simple because the pan juices from the cooked chorizo are tossed throughout the salsa which is loaded with flavour!
Ingredients
- 1 tsp olive oil
- 250 - 300 g / 8 - 10 oz chorizo , raw (not cured) (Note 1)
- 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 (Note 2)
- 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
Instructions
Chop chorizo into small pieces.
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 col (oil will harden).
Shake Dressing in a jar until well combined.
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!
Recipe Notes:
1. Chorizo is sold raw, like sausages that need to be cooked, or cured like salami and can be eaten without cooking. This needs to be made with RAW chorizo so you can cook it until golden and use the pan juices as part of the dressing.
2. I like to make this with cherry tomatoes because I find they can be "diced" smaller than normal tomato, making it easier to scoop up with chips. But you can definitely use normal tomatoes!
3. Serve this Salsa over a simple piece of grilled protein (fish and chicken are my favourite), or withchips, flatbread pieces etc. Try it on toast with eggs, toss it through a leafy green salad, mix it through frittata. The possibilities!!!
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
WATCH HOW TO MAKE IT
Pig Out Salsa recipe video! (aka. Chorizo, Black Bean and Corn Salsa)
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62 Comments
Msmoo saysHas anyone made this vegetarian?
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- Laurie says
Absolutely love this recipe but wondering why each time I make it I never get much fat from the chorizo to pour over. I can only imagine the flavor if I did. But even without it is still amazing.Reply
- Thomas says
Hey Laurie, my guess is that you might be using chorizo that is pre-cooked or the heat may be too high so the fat doesn’t have a chance to render out before the chorizo’s cooked
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- Jude says
Omg! Omg! OMG!!!!! this pig out salsa just WORKS! like 5 STARS WORKS!!! AMAZING! so easy and the flavours, OMG. I served it under garlic prawns and sliced avo on top. Seriously everyone had seconds and it got smashed. Kids and adults. It’s one of the best dishes I have ever made. Abs LOVED IT! told my husband I’m going to be making it every week from now on and he had abs no objections! Thank you Nagi! This is SO GOOD!!!! 2D4!!! XReply
- Dianne says
Need a topping for chicken schnitzels, would this do without the chorizo?
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- Chaline says
Hi Nagi, this looks amazing! How many people would this recipe serve, if we did it as a main with corn chips?
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- Claire says
Hi Nagi, could I sub the white wine vinegar for red wine vinegar? x
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- Nagi says
Try apple cider or rice vinegar instead if you have it. N x
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- Beth says
This is delicious!! Took it to a bbq today and it didn’t last long at all.Reply
- Maria says
Hi Nagi! Do you think I could replace the chorizo with merguez (for a non-pork option). Thanks!
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- Nagi says
Yes 100% Maria!! N x
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- Maria says
Thank you Nagi ❤️See AlsoLasagne met een groen dekentjeReply
- Lissy Chi says
Thanks for the option of printing!!! looking forward to make this for my mexican fiesta.
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- Tash says
Hi Nagi. Any chance I can use four bean mix or should I get the black beans? Trying to get through my COVID supply 😉
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- Nagi says
Yes definitely Tash!! Great idea! N x
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- Tash says
Wow just amazing flavours! Used the 4bean cab and added avo and it was divine!!! The chorizo I used was more like mince when I took it out so removed casings like you mentioned in another comment. It really is the pig out salsa!Reply
- Cindy Cox says
The only chorizo I have found in Louisiana is minced, like hamburger meat, and so full of grease, it’s almost unusable! Can anyone recommend a brand?
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- Joel says
Can I prepare this ahead of time and place it in the fridge? Wondering if the oil would harden.
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- Nagi says
Hi Joel, you can definitely prepare ahead – just take out of the fridge to bring up to room temp before serving 🙂 N x
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- Mike says
OMG, that was absolutely scrumptious Nagi! That smoky oil and the dressing is just a perfect combo. I did this with your crispy smashed taters on the side – fantastic Friday night meal!Reply
- Nagi says
YUM! Sounds divine Mike! N x
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- Pia Hinsley says
This is the most amazing salsa. It is also a fantastic meal in its own right. Adding a tin of chickpeas and a diced cucumber.
For the chorizo, I found down at Casa Iberica, that they have a 1kg bag of raw chorizo ‘mince’. makes life so much easier and I’ve always got it in the freezer. very happy camperReply
- Nagi says
Yum! I wish I could find that here!!
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- Lynn Reed says
OM Goodness! Just made this for a holiday party. OUTSTANDING FLAVOR!
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- Nagi says
WOOT! That’s great Lynn!
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- Elodie says
Hi Nagi: I plan on making this for my extended family tomorrow but can only find red beans here in France. Will the recipe still work or should I just try another corn based recipe? Many thanks!
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- Nagi says
Hi Elodie, red beans will be fine! Enjoy!
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- Gen says
Absolutely loving this salsa, eating it right now as part of a cheese platter with some nice wine. Yum!Reply
- Nagi says
Sounds divine!
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- Beth Thompson-Peace says
Love the new format!!!! Awesome appetizer, everyone scooped it up! Love Dozer. Thank you Nagi!
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- Nagi says
Yesssss I’m so glad it was a hit!
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- Ann says
Hi , may I know I what is the substitute for white wine vinegar.
Tq
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- Nagi Maehashi says
You could sub with apple cider vinegar ☺️
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- Allison says
We loved this salad. I added cucumber and lime juice. The chorizo gave it such an awesome flavour!
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- Nagi says
HIGH FIVE! So glad you enjoyed this Allison, thanks for letting me know! N x
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- Steven says
Nagi. I made this for dinner tonight with grilled chicken like you suggested. I might have bought the wrong sausage because mine doesn’t look like yours lol. It said “Colombian ” style chorizo on the package. When I went to cut it, it kind of mushed up with casing but anyway tasted it and how could any sausage not taste good?? I’m going to cut up an avo, and thinking of really getting bad and throwing some sour cream on it too.Reply
- Nagi says
That sounds ok! I would have just used it like ground meat (mince) and it still would have been terrific I think! N xx
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