Jalapeño Olive Oil and Head Ancho Vinegar give this recipe a wonderful extra kick!
Serves: 4
INGREDIENTS
2 Anaheim chili pepper – chopped
2 tablespoons, cilantro – chopped
3 jalapeno chile peppers – chopped
1/3 cup, red onion – chopped
11 ounces, Niblets corn – drained
15 ounces, black beans – rinsed and drained
3 roma tomato – chopped
1 tablespoon, il Fustino Head Ancho Chili vinegar
3 tablespoons, il Fustino Jalapeño Extra Virgin Olive Oil
kosher salt – to taste
ground black pepper – to taste
METHOD
- Combine all ingredients in large glass bowl.
- Let stand for one hour before serving.
