Mexican Tomato, Black Bean, and Corn Salad



For the salad:

1 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil (not spicy) or Flying Olive Baklouti Green Chili Extra Virgin Olive Oil (spicy) or a combination

3 cups fresh cooked corn, cut off the cobs (I use leftover cooked corn. It is so much better) or 1 pkg (around 2-3 cups) frozen corn kernels

2 cups grape or cherry tomatoes, or seeded tomatoes, cut in half or small 1 pieces

1 can (15 ozs) black beans, drained and rinsed

1 cup crumbled queso fresco cheese, or, if you don't like it or can't find it, feta cheese, optional

3 Tbsp fresh cilantro, chopped

¼ tsp Salt-of-the-Earth Spanish Fiesta Sea Salt*, or sea salt to taste

Freshly ground black pepper

Sugar to taste

For the dressing:

1 Tbsp freshly grated lime zest (zest the lime(s) before juicing)

1 Tbsp fresh lime juice

1 Tbsp Flying Olive Serrano Honey Specialty Vinegar or Flying Olive Jalapeno White Balsamic Vinegar

1 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

1 Tbsp garlic minced very fine (from about 3 garlic cloves)


If using fresh corn, skip this step: In a large skillet, heat the 1 Tbsp Flying Olive EVOO of choice over medium heat. Stir in the corn and cook until soft (but not mushy), 3-5 minutes, stirring/tossing occasionally. Cool corn slightly and set aside.

Whisk together the lime zest, lime juice, Flying Olive Vinegar of Choice, 1 Tbsp Flying Olive Persian Lime EVOO, and garlic in a small bowl.

In a medium bowl, combine the tomatoes, black beans, cheese, cilantro and corn. Toss the salad with the vinaigrette and season with salt, pepper, and sugar to taste. Refrigerate to blend the flavors for at least 30 minutes.

Submitted by Barb L.

*Available at the Eastgate Store