Black Bean Salsa

PRINT

Jalapeño Olive Oil and Head Ancho Vinegar give this recipe a wonderful extra kick!

Serves: 4

INGREDIENTS

2 Anaheim chili pepper – chopped
2 tablespoons, cilantro – chopped
3 jalapeno chile peppers – chopped
1/3 cup, red onion – chopped
11 ounces, Niblets corn – drained
15 ounces, black beans – rinsed and drained
3 roma tomato – chopped
1 tablespoon, il Fustino Head Ancho Chili vinegar
3 tablespoons, il Fustino Jalapeño Extra Virgin Olive Oil
kosher salt – to taste
ground black pepper – to taste

METHOD

  1. Combine all ingredients in large glass bowl.
  2. Let stand for one hour before serving.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s