Black Bean and Corn Salsa


2 (15 oz) cans corn (drain and rinse)

2 (15 oz) cans black beans (drain and rinse)

2 (14 1/2 oz) cans chopped tomatoes (drain and rinse)

1/2 bunch cilantro, chopped.

5 green onions, sliced.

1 small red onion, chopped.

4-5 cloves garlic, finely chopped.

1 lime, juiced.

4 TBSP The Olive Spout Jalapeno Olive Oil.

4 TBSP The Olive Spout Garlic Cilantro White Balsamic Vinegar (may also use The Olive Spout Jalapeno Lime White Balsamic Vinegar)

1 tsp salt

1 Avocado, pitted and coarsely chopped (optional)


Combine liquid ingredients and salt in small bowl. Mix all other ingredients, except avocado, in a large bowl, pour liquid ingredients into salad and stir to combine well. Cover and refrigerate for several hours. If using an avocado put it in just before serving.

Tom LandisComment