Bean, Corn And Squash Salsa

• 3.5 oz dried black-eye beans
• 1 lb butternut squash, peeled, cut into 1/3 inch pieces
• 2 cobs corn, kernels removed
• 1 None green chili, deseeded, finely chopped
• 1 None beefsteak tomato, finely chopped
• 1 cup fresh cilantro, roughly chopped
• 2 tbsp lime juice
• None None tortilla chips, to serve

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. Meanwhile, preheat oven to 350u0b0F. 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. Combine squash, corn, chili, tomato, cilantro and lime juice with beans. Toss to combine. Serve with tortilla chips.

beans, butternut squash, cobs corn, green chili, beefsteak tomato, fresh cilantro, lime juice, tortilla chips

Taken from recipes-plus.com/api/v2.0/recipes/24341 (may not work)