Santa Fe Olive Toss

By Hklbrries

Ingredients

• 1 1/2 cups drained and coarsely chopped olives (combine 2 or 3 types of olives for flavor and color)
• 1 ear of corn, cooked, cooled and kernels cut off the cob, or 4 ounces canned sweet corn
• 1 small red bell pepper, seeded and diced
• 1 small yellow bell pepper, seeded and diced
• 5 green onions, thinly sliced
• 3/4 cup canned black beans, rinsed and drained
• 2 tbsp freshly squeezed lime juice
• 4 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/4 cup chopped fresh cilantro
• Salt
• Freshly ground black pepper

Preparation

Step 1

Combine olives, corn, bell peppers, green onions and black beans in a bowl.

In a small bowl, whisk together lime juice and olive oil. Stir into the olive mixture.

Add cumin, chili powder and cilantro to the olive mixture; mix well. Taste and season with salt and pepper as needed.

Serving suggestion: The olive toss goes great with beef or chicken. For a completely vegetarian version, serve with salad or coleslaw.

Tip: This can be made 2 days in advance. Place in a covered container and refrigerate. Remove from the refrigerator 30 minutes before serving.

Nutritional Information:
Per (1/2 cup) serving
115 calories
2 g protein
8 g carbohydrates
9 g fat (3 g saturated fat)
0 mg cholesterol
2 g fiber
153 mg sodium