Black Bean Corn Salad or Salsa
1 (15 oz) can black beans, drained and rinsed
2 cups frozen whole kernel corn, thawed and drained
1/3 cup sliced green onions
1/2 cup diced red bell peppers
1/4 teaspoon ground cumin
1 finely chopped jalapeño pepper, seeded (optional)
Salt and pepper to taste
3 tablespoons Joe and Son’s Persian Lime Olive Oil*
3 tablespoons Joe and Son’s Grapefruit Balsamic Vinegar*
Combine black beans, corn, green onions, bell peppers and optional jalapeño in a large bowl. Combine the Persian Lime Olive Oil and Grapefruit Balsamic Vinegar with the cumin, salt and pepper into a jar. Close tightly and shake vigorously. Pour over the corn salad and stir well. Serve at room temperature. This is best made the day before and refrigerated overnight. Garnish with fresh chopped cilantro. This makes a fantastic side dish, or even a salsa. For a little heat, add one finely chopped jalapeño.
*Cooks note: You can use the combination of Key Lime White Balsamic with Blood Orange Olive Oil for another amazing option.
