Looking for a salad shortcut to inject some flavor into your lunch?
This Southwestern recipe is quick and easy to prepare, and can be made in advance and enjoyed in multiple ways throughout the week.
Pair the savory taste of olives with bright flavors from winter gardens, farmers’ markets and grocery store produce sections. Toss with just-picked lettuces or cabbage, mix with hot or cold cooked rice or pasta, or top a grilled chicken breast, skirt steak, or barbecued turkey burger.
Add in a few flavorful nuts, your favorite vinegar salad dressing, or flavorful croutons to make this recipe your own.
1 1/2 (4.5 oz.) jars of Lindsay Spicy Jalapeno Flavor-full Queen Olives, drained, coarsely chopped (about 1 1/2 cups) or 1 (6 oz.) can of Lindsay Black Ripe Pitted Olives or 1 (6 oz.) can of Lindsay Naturals Green Ripe Pitted Olives (about 1 1/2 cups), drained, coarsely chopped
1 ear of cooked corn, cooled and kernels cut off the cob or canned sweet corn (about 4 oz.)
1 small red bell pepper, stemmed and seeded, diced
1 small yellow bell pepper, stemmed and seeded, diced
5 green onions, thinly sliced
3/4 cup canned black beans, rinsed and drained
2 tablespoons freshly squeezed lime juice
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin powder
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste
Combine olives, corn, peppers, green onions and black beans. In a small bowl, whisk together lime juice and olive oil. Add cumin, chili powder and cilantro to olive mixture; mix well. Taste and season with salt and pepper as needed.
Do ahead: The Santa Fe Olive Toss can be made in advance and will keep for seven days in the refrigerator.