Spicy Salsa With Sultanas

Name: Spicy Salsa With Sultanas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 425 grams black beans, drained, rinsed (lazy gourmet); 118 milliliters corn kernel; 118 milliliters dried cranberries (momluvs6); 59 milliliters fresh cilantro, chopped (folkdiva); 3 Tbsps green chilies, minced (deantini); 1 teaspoons ground cinnamon, to taste; 0 teaspoons ground cumin, to taste; 59 milliliters jicama, diced; 2 limes, juice of, zest of, minced (tarteausucre); 237 milliliters fresh mango, chopped small (sage); 59 milliliters orange bell pepper, chopped small; 0 teaspoons pepper, to taste; 118 milliliters fresh pineapple, chopped small (crafty lady 13); 59 milliliters red bell pepper, chopped small; 1 teaspoons crushed red pepper flakes, to taste (dr. jenny); 0 teaspoons salt, to taste; 59 milliliters spring onion, chopped small; 118 milliliters sultana (sydney mike)

Spicy Salsa With Sultanas is a gluten free and vegan hor d'oeuvre. This recipe serves 12. One serving contains 90 calories, 3g of protein, and 0g of fat. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up pepper, ground cumin, pepper flakes, and a few other things to make it today. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

425grams

black beans, drained, rinsed (lazy gourmet)118milliliters

corn kernel 118milliliters

dried cranberries (momluvs6)59milliliters

fresh cilantro, chopped (folkdiva)3Tbsps

green chilies, minced (deantini)1teaspoons

ground cinnamon, to taste 0teaspoons

ground cumin, to taste 59milliliters

jicama, diced 2

limes, juice of, zest of, minced (tarteausucre)237milliliters

fresh mango, chopped small (sage)59milliliters

orange bell pepper, chopped small 0teaspoons

pepper, to taste 118milliliters

fresh pineapple, chopped small (crafty lady 13)59milliliters

red bell pepper, chopped small 1teaspoons

crushed red pepper flakes, to taste (dr. jenny)0teaspoons

salt, to taste 59milliliters

spring onion, chopped small 118milliliters

sultana (sydney mike)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.