Taste, Sip and Enjoy | Food, Wine and Travel

Sherrie’s Corn, Olive and Black Bean Salsa

Here is a quick and tasty recipe to prepare for a summer party.  It was shared with me by Sherrie and Dave Wight at the Los Olivos Jazz and Olive Festival.

 

Sherrie’s Corn, Olive, and Black Bean Salsa

15 oz. can of corn, drained

15 oz. can of black beans, drained

15 extra large black olives, chopped

2 scallions, finely chopped

¼ cup canola oil

¼ cup apple cider vinegar

¼ cup sugar

1 clove of garlic, crushed

Salt and pepper to taste

2 to 3 oz. crumbled feta cheese

Mix together the corn, beans, olives, and scallions.

In a separate bowl whisk together the oil, vinegar, sugar, garlic, salt, and pepper until well blended.

Pour over the corn and bean mixture and carefully combine.

Add feta and mix.

Serve with corn tortilla chips.  An alternative is to spoon some salsa into Tostitos “Scoops” to serve as simple appetizers that can be picked up easily.

 

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3 Comments

  1. I’m trying this recipe at my next Fiesta!

    • You will love the flavors!

      • So easy and so delicious!

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