Black Bean and Corn Salsa

1 - 15 oz. can black beans (rinsed and drained)
1 c. frozen corn kernels, thawed
1/2 c. red bell pepper, chopped
8 small green onions, chopped (use some of the stem also)
1/2 c. fresh cilantro, chopped
2 Tbsp. Persian Lime Olive Oil
2 Tbsp. Habanero & Honey Vinegar
2 Tbsp. Chipotle Olive Oil
1/2 tsp. salt
1/2 tsp. ground cumin


Mix all ingredients well. Refrigerate overnight to let flavours blend.

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