Bean, Corn And Squash Salsa

1. 1

   Place beans in a saucepan over medium heat. Cover with water. Bring to a boil, reduce heat and simmer, uncovered, for 35-40 mins, or until beans are tender. Drain, rinse under cold water then place in a large bowl.

2. 2

   Meanwhile, preheat oven to 350u00b0F. Line a baking tray with parchment paper. Lightly coat squash with oil then transfer to prepared pan and roast for 25 mins. Add corn to pan and roast for 10-12 mins, or until vegetables are tender. Let cool.

3. 3

   Combine squash, corn, chili, tomato, cilantro and lime juice with beans. Toss to combine. Serve with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.