vPinto Bean Corn Salsa

By Shaylie

A vegetable salsa on the side adds just the right amount of interest to a meal in the form of tex¬ture and extra flavor. Or try serving this color¬ful salsa with sour cream and tortilla chips at your next fiesta. The recipe is provided courtesy of Randall Beans

Zest Factor: Mild to Medium

Ingredients

• 4 ears corn on the cob, cooked or 1 (10-ounce) package frozen corn, thawed
• 1 (24-ounce) jar Randall Pinto Beans, drained and rinsed
• 1 tablespoon chopped jalapeno chiles (adjust to taste)
• 1 (4-ounce) can mild green chiles
• 1/2 cup sweet onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon chile powder
• 1/4 cup extra-virgin olive oil
• 1/4 cup cider vinegar
• Salt, to taste

Preparation

Step 1

Cut corn from cob. 2. Gently toss togeth¬er with the Randall Pinto Beans, chiles, onions, cilantro, and chile powder. 3. Whisk together the oil and vinegar. Add to salsa 4. Salt to taste. 5. Cover and refriger¬ate until ready to serve. 6. Serve chilled or at room temperature.