Black Bean & Corn Salad

Black Bean & Corn Salad
A zesty little medley of hearty goodness, this Black Bean and Corn Salad is a summer must-have. Eat it alone as a salad, eat it as a salsa with tortilla chips, or scoop it on top of chicken! So colorful and tangy, this dish is sure to be a hit at the dinner table! Recipe by Taylor MacDougall

Products used: Cilantro & Roasted Onion Olive Oil, Golden Pineapple Balsamic Vinegar, Lime Sea Salt


1 cup frozen roasted corn, thawed
1 can of black beans, drained & rinsed
1 red bell pepper, trimmed & diced
½ orange bell pepper, trimmed & diced
½ small red onion, diced small
½ small jalapeno, trimmed & finely minced
¼ cup cilantro, chopped
¼ cup SOOC Cilantro and Roasted Onion Olive Oil
2 Tbsp SOOC Golden Pineapple Balsamic
1 tsp SOOC Lime Sea Salt
¼ tsp ground red cayenne
¼ tsp garlic powder
¼ tsp black pepper


In a medium bowl, combine the first 7 ingredients. In a smaller bowl, whisk together the rest of the ingredients to make the dressing.

Combine the dressing with the salad and toss together. Serve & Enjoy!