Appetizers · Chipotle olive oil · Iron Fish Honey vinegar · Persian Lime olive oil ·Mar 26, 2024

Black Bean Corn Salsa Salad

Name: Black Bean Corn Salsa Salad
Ingredients: 1/3 cup Fustini's Iron Fish Honey vinegar; ¼ cup Fustini's Chipotle olive oil; ¼ cup Fustini's Persian Lime olive oil; 1 clove garlic, minced; 1 teaspoon salt; 2 teaspoon cumin; 2 cans black beans, rinsed and drained; 1 ½ cups frozen corn kernels; 1 avocado, peeled, pitted and diced; 1 red bell pepper, chopped; 20-30 grape tomatoes cut in half or quarters; 6 green onions, thinly sliced; ½ cup chopped fresh cilantro

Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients

1/3 cup Fustini's Iron Fish Honey vinegar
¼ cup Fustini's Chipotle olive oil
¼ cup Fustini's Persian Lime olive oil
1 clove garlic, minced
1 teaspoon salt
2 teaspoon cumin
2 cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado, peeled, pitted and diced
1 red bell pepper, chopped
20-30 grape tomatoes cut in half or quarters
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Directions

Place vinegar, olive oil, garlic, cumin and salt in a small jar. Cover with lid and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Pour dressing over the salad. Stir salad to coat vegetables and beans with dressing and serve.

Black Bean Corn Salsa Salad