Jalapeño Olive Oil and Head Ancho Vinegar give this recipe a wonderful extra kick!

Serves: 4


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


  1. Combine all ingredients in large glass bowl.
  2. Let stand for one hour before serving.
Posted by:il Fustino

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