Cowboy Caviar Dip

 Ingredients

●      1 410g tin of four bean mix

●      1 small red onion

●      5 or 6 small vine tomatoes

●      2 avocados

●      1 cup corn kernels

●      1 spring onion

●      Juice of a lime

●      2 tbsp pumpkin seeds

●      A generous handful of fresh coriander leaves

●      A drizzle of olive oil

●      1 tbsp hot sauce (optional)

●      Salt and pepper to taste

1.     Drain the tin of beans, and rinse them in cold water, then set aside to drain again.

2.     Finely chop the red onion, tomatoes and avocado and add them to a large bowl.

3.     Gently toast the pumpkin seeds for a few minutes in a frying pan over medium heat. When they’re just starting to brown, take them out and set them aside to cool down.

4.     In the same frying pan, over a high heat, add a small drizzle of olive oil and toast the sweet corn kernels until they are starting to pop and get some dark caramelisation. Turn the heat off and set aside to cool down.

5.     Add the beans to the chopped ingredients, then the corn. Squeeze over the lime juice and season with salt and pepper and hot sauce. Stir through gently to ensure all the ingredients are well combined.

6.     Finish off by roughly chopping the coriander and stirring through half, then top the dip with the remaining coriander and the pumpkin seeds.  Serve straight away with plenty of corn chips for dipping.