Pantry staples meet a fresh spritz of lime meet our Habanero Extra Virgin Olive Oil in this quick salsa – and we were so happy they all met! 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!
| 2 ears corn, cut from cob or 2 cups frozen corn | |
| 1/4 cup red onion, diced | |
| 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 |
| 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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