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  • All Year
  • 2 hours
  • Serves 6

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Cilantro & Roasted Onion Olive Oil

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Sicilian Sea Salt

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Black Bean Salsa

Black bean salsa with Cilantro and Roasted Onion Infused Olive Oil

Ingredients

  • 1 (12 oz) can black beans
  • 1 (16 oz) can white shoepeg corn
  • ¼ c cilantro, chopped
  • ½ c green bell pepper, chopped
  • 1 medium purple onion, chopped
  • 4 medium tomatoes, chopped
  • 1 jalapeño, chopped
  • 1 T Cilantro & Roasted Onion Infused Olive Oil
  • 3 T lime juice
  • 1 t Sicilian Sea Salt
  • 1 t garlic powder

Directions

  • 1. Drain and rinse the corn and beans. Add cilantro, green pepper, onion, tomatoes and jalapeño. Blend well.
  • 2. Drizzle with olive oil and lime juice. Add spices. Stir.
  • 3. Refrigerate 2-4 hours. Serve with tortilla chips.

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Black Bean Salsa

  • All Year
  • 2 hours
  • Serves 6

Black bean salsa with Cilantro and Roasted Onion Infused Olive Oil

Ingredients

  • 1 (12 oz) can black beans
  • 1 (16 oz) can white shoepeg corn
  • ¼ c cilantro, chopped
  • ½ c green bell pepper, chopped
  • 1 medium purple onion, chopped
  • 4 medium tomatoes, chopped
  • 1 jalapeño, chopped
  • 1 T Cilantro & Roasted Onion Infused Olive Oil
  • 3 T lime juice
  • 1 t Sicilian Sea Salt
  • 1 t garlic powder

Directions

  • 1. Drain and rinse the corn and beans. Add cilantro, green pepper, onion, tomatoes and jalapeño. Blend well.
  • 2. Drizzle with olive oil and lime juice. Add spices. Stir.
  • 3. Refrigerate 2-4 hours. Serve with tortilla chips.