Black Bean & Corn Salsa (medium)
Much of our loyal customer base has ventured South of the Border for vacations and quick jaunts. In so doing, they have altered their taste buds and formed an appreciation for foods with heavy sprinklings of black bean and corn. So when they need a quick fix to tide them over until their next trip, they head on over to Stripling’s to grab a jar (or two) of Stripling’s Black Bean & Corn Salsa. Though corn chips alone can hastily get the salsa in their systems, when more time allows, the recipe suggestion (below) is a terrific vegetarian option.
Black Bean & Corn Salad
- 1/4 cup olive oil
- 1/3 c. freshly squeezed lime juice
- 2 avocados, sliced into small or medium-sized chunks
- 1/2 c. green bell pepper sliced into small pieces
- 3 Tbsp. chopped cilantro
- 1 spring onion, chopped
- 1 (17 oz..) jar Stripling’s Black Bean & Corn Salsa
- Garlic to taste
- Small amount of lime zest
Mix oil, lime juice, avocado, bell pepper, cilantro, and onion, making sure that the oil is spread evenly. Add in entire jar of Stripling’s Black Bean & Corn Salsa. Sprinkle garlic and lime zest over top. Cover and place in refrigerator for a minimum of four hours to allow flavors to permeate.