Autumn in Western Australia's Margaret River has provided us with an abundance of multi coloured capsicum.
Our WA capsicums are bursting with flavour and you can use them in so many ways. We use as a staple in salads or sliced, diced, roasted and enjoyed raw or cooked, stuffed or roasted to black, then the skin peeled, to reveal a sweet, yet savoury addition to salads, pastas or antipasto platters.
Right now, it's barbeque weather so this fresh salsa is taking centre stage at our place. It's delicious and the perfect side dish for fish, chicken and meats that have been grilled. Plus, it's made from ingredients we always have on hand this time of year but it's a little different from the run-of-the-mill salads and sides.
Prep Time: 10 mins
- 420g can black beans - rinsed & drained (or any mixed beans you prefer)
- 2-3 fresh cobs of corn. Steam, cook or leave raw. Remove corn kernels and set aside
- 2 red capsicums diced into 5mm pieces
- 1 celery stalk cut into 5mm pieces
- 1/4 small red onion, finely chopped
- 2 tbsp fresh lime juice
- 2 tbsp The Food Philosopher extra virgin olive oil
- 1/2 bunch fresh coriander, stems and leaves chopped
- 2 avocados, roughly diced.
How to prepare:
Combine beans, corn, capsicum, celery, onion, lime juice, oil and three-quarters of the coriander. Season with salt and pepper. Top with avocado and remaining coriander and enjoy!
Serve with BBQ or grilled meats or as side dish.
How to store:
- Always store in the fridge- your crisper drawer is best. Eat within 1 - 2 weeks.
- Ensure your capsicums are DRY before refrigerating. Wash before eating, not storing.
- Cut capsicum lasts up to 3 or 4 days in the fridge as long as it's sealed in a container or with cling wrap. Keep the stem and seeds intact where possible to help maintain freshness and place on paper towel to absorb moisture.
- Cooked capsicums last 3-5 days in your fridge if sealed in a container