Recipes

Santa Fe Olive Toss for foodservice

Provided by Joanne Weir, award-winning author and chef

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At a Glance:

Prep Time:

40 minutes

Servings:

24

The taste of the Southwest comes alive with black beans, corn, cumin, and fresh cilantro to create this southwestern confetti.

Ingredients

3 cups Lindsay® Queen Olives, drained, coarsely chopped
2 cups Lindsay® Black Ripe Pitted Olives or Lindsay® Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
2 ears fresh corn, shucked, kernels cut off cobs or 1 cup frozen corn kernels, thawed
2 small red bell peppers, diced
2 small yellow bell peppers, diced
10 green onions, thinly sliced
1 (16 oz.) can black beans, rinsed and drained
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
2 teaspoons ground cumin powder
2 teaspoons chili powder
1/2 cup chopped fresh cilantro
Salt and freshly ground black pepper

Directions:

In a large bowl, combine olives, corn, peppers, green onions and black beans. In a medium bowl, whisk together lime juice and olive oil; whisk in cumin and chili powder. Add to olive mixture with cilantro; mix well. Season to taste with salt and pepper.

 

Kitchen Tips:

Do Ahead:  The Lindsay Olive Toss can be made in advance and will keep for 7 days in your refrigerator.

Nutrients Per Serving:

Nutrients per serving: Calories: 94 Calories from fat: 58 Total fat: 6g Monounsaturated fat: 5g Cholesterol: 0mg Sodium: 351mg Total carbohydrates: 7g Dietary fiber: 1g Protein: 2g