Santa Fe Olive Toss

At a Glance:

Prep Time:

30

Makes:

10

Ingredients:

1 1/2 (4.5 oz.) jars of Lindsay® Spicy Jalapeno Flavor-full Queen Olives, drained, coarsely chopped (about 1 1/2 cups) or
1 (6 oz.) can of Lindsay® Black Ripe Pitted Olives or Lindsay® Naturals Green Ripe California Pitted Olives (about 1 1/2 cups), drained, coarsely chopped
1 ear of cooked corn, cooled and kernels cut off the cob or canned sweet corn (about 4 oz.)
1 small red bell pepper, stemmed and seeded, diced
1 small yellow bell pepper, stemmed and seeded, diced
5 green onions, thinly sliced
3/4 cup canned black beans, rinsed and drained
2 tablespoons freshly squeezed lime juice
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin powder
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste

Directions:

Combine olives, corn, peppers, green onions and black beans.  

In a small bowl, whisk together lime juice and olive oil.  Add cumin, chili powder and cilantro to olive mixture; mix well. Taste and season with salt and pepper as needed.

Makes approximately 5 cups
Serving Size: 1/2 cup

Kitchen Tips:

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