Black Bean and Corn Salsa

Ingredients

  • 4 (15-oz.) cans black beans, rinsed
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1 (16-oz.) package frozen corn, thawed
  • 2/3 c EVOO
  • 2 T red wine vinegar
  • 2 T Balsamic Vinegar
  • 2 T apple cider vinegar
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 T chopped fresh cilantro
  • 1 T minced garlic
  • 1/4 tsp. hot sauce, or to taste

Directions

  • Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, EVOO, red wine vinegar, Balsamic Vinegar, apple cider vinegar, salt, cumin, cilantro, garlic and hot sauce together in a non-reactive container.
  • Chill in refrigerator overnight.

F. Oliver’s Oil and Vinegar recommendations:

  • Extra Virgin Avocado Oil
  • Cilantro and Golden Roasted Onion EVOO
  • Tunisian Harissa EVOO
  • Sunny Pineapple Balsamic Vinegar
  • Orchard Ripe Red Apple Balsamic Vinegar
  • Lemon Bouquet Balsamic Vinegar