black bean salsa
black bean salsa


2 ears corn, cut from cob or 2 cups frozen corn
1/4 cup red onion, small dice
1 can black beans, drained and rinsed
Juice of 1 lime
1 large tomato
1/4 cup cilantro, chopped
Habanero Extra Virgin Olive Oil
Lime Sea Salt

Pantry staples meet a fresh spritz of lime meet our Habanero Extra Virgin Olive Oil in this quick salsa sure to please. Top grilled fish. Add to a salad. Make a Southwest grain bowl. Or simply dip away with our Jerk Seasoned Plantain Chips. So many possibilities!


1.In a medium bowl, combine the corn, red onion, black beans, lime juice, tomato and cilantro.
2.Drizzle in 1 Tbl Habanero Extra Virgin Olive Oil. Add 1 tsp Lime Sea Salt. Mix and allow to sit for 5 minutes. Taste and adjust with more olive oil and lime salt.
3.Refrigerate and allow flavors to meld for at least 15 minutes before serving.

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