Most people would just call this what it is – a Chorizo, Black Bean and Corn Salsa. I call it 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 at a Mexican restaurant in Coffs Harbour (northern NSW in Australia) that I visited on a girls weekend away. In fact, it was the only time 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 because the 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’s better 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 is not raw chorizo (ie like raw sausages) as opposed to cured chorizo which is like salami i.e. can be eaten without cooking.
Watch how to make it
Pig Out Salsa recipe video! (aka. Chorizo, Black Bean and Corn Salsa)
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Pig Out Salsa (Chorizo, Black Bean and Corn Salsa)
Ingredients
- 1 tsp olive oil
- 250 – 300 g / 8 – 10 oz chorizo (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 cold (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:
Life of Dozer
Cold nose?? 🤔
Absolutely yum – perfect party dish that has flavour!
You wonder if dogs ever think their nose is a bit too cold 😉
Took this to work potluck. Huge hit!!! I was asked for recipe. Thank you. Little effort but with great flavor.
No idea why it took me so long to find this recipe. But at first glance I knew it was going to be delicous. And does it deliver!!!!! The title says it all. I had it with grilled fish with a hint of sumac. Didnt need the fish, luckily it was a small piece and I could eat more of the salad!!
Another winner!
Has anyone made this vegetarian?
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.
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
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!!! X
Need a topping for chicken schnitzels, would this do without the chorizo?
Hi Nagi, this looks amazing! How many people would this recipe serve, if we did it as a main with corn chips?
Hi Nagi, could I sub the white wine vinegar for red wine vinegar? x
Try apple cider or rice vinegar instead if you have it. N x
This is delicious!! Took it to a bbq today and it didn’t last long at all.
Hi Nagi! Do you think I could replace the chorizo with merguez (for a non-pork option). Thanks!
Yes 100% Maria!! N x
Thank you Nagi ❤️
Thanks for the option of printing!!! looking forward to make this for my mexican fiesta.
Hi Nagi. Any chance I can use four bean mix or should I get the black beans? Trying to get through my COVID supply 😉
Yes definitely Tash!! Great idea! N x
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!
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?
Can I prepare this ahead of time and place it in the fridge? Wondering if the oil would harden.
Hi Joel, you can definitely prepare ahead – just take out of the fridge to bring up to room temp before serving 🙂 N x
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!
YUM! Sounds divine Mike! N x
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 camper
Yum! I wish I could find that here!!
OM Goodness! Just made this for a holiday party. OUTSTANDING FLAVOR!
WOOT! That’s great Lynn!
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!
Hi Elodie, red beans will be fine! Enjoy!
Absolutely loving this salsa, eating it right now as part of a cheese platter with some nice wine. Yum!
Sounds divine!
Love the new format!!!! Awesome appetizer, everyone scooped it up! Love Dozer. Thank you Nagi!
Yesssss I’m so glad it was a hit!