SPICY CORN & BEETROOT SALSA, vegan, frugal

Strikingly creamy, spicy and wonderful....

Spicy Corn & Beetroot Salsa, with Roast thighs in Orange Sesame Sauce

Unlike most salsas, this one is creamy but no less wonderful for it.  

The lingering layer of heat adds a striking tone to the unexpected companions of corn niblets & beetroot but, trust me, it is sensationally delicious.  

There is great taste and texture contrast and looks great on the plate.  

  
As well as being high-fibre,  the main ingredients are rich in antioxidants.

Beetroot is a 67 favourite: it's low-calorie, and sports vitamins and minerals that can help lower blood pressure.  

Corn - one of your 5-a-day recommended vegetables - is full of fibre and great for the digestion and the skin.  It shouldn't be eaten in unlimited quantities - they're high in starch - but nothing beats fresh juicy niblets.  

Cost:  £2.00'ish
Feeds: 2 but multiplies easily

Ingred: 
   6 tbsp cooked corn niblets - from fresh cobs (packet, tin or freezer also works well) 
   6 tbsp cooked beetroot, peeled, diced and drained on paper towels
   2-3 tbsp med dice peeled celery   
   2-3 tbsp med dice radish
  
   1/3 cup Yoghurt-mayo 
   1/2 small fresh chilli, finely diced  (membranes & seeds removed) OR chilli flakes OR hot sauce like Tabasco* to taste

Method:

1. If corn is on the cob, remove leaves and the silky covering; drop into  a large pan of boiling salted water; let the water return to the boil; turn off heat, cover and leave 3-5 mins.  Cool. 
2. To remove niblets, see here 
3. Once niblets are cool, mix all veg 
4. In separate bowl mix yoghurt-mayo with choice of hot chillis or sauce
5. Moisten the corn salad with dressing
6. Drizzle more dressing over; serve remainder on the side 

 Roast Chicken Thighs in Orange & Sesame Sauce (low-fat & cholesterol)
    1.  4-8 boneless, skinless chicken thighs, marinaded 20 mins in:  
          juice & zest of med orange or equiv lime
          2 tbsp reduced salt soy sauce
          2 tbsp sherry/white grape juice/stock
          1 tbsp cornstarch (not polenta) or rice flour mixed to a paste with 1 tbsp cold water
   2.  Drain thighs, keeping marinade
   3.  Bake at 190c/375f 25-30 mins, brushing the thighs generously with marinade every 7-8 mins until brown at the edges and cooked through
   4.  Brush a final time and roll in 2-3 tbsp sesame seeds

   

*67 tested a new hot sauce, Jethro's Sticky Barbeque: 

delightfully hot, smokey & slightly sweet but not cheap

                                                      More poultry on NavBar/Recipes 1: Chicken... 

Please  leave a comment in the box below 

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.