Ingredients
1 1/2 (4.5 oz.) jars of Lindsay® Spanish Queen Olives Stuffed with Spicy Jalapeño, drained, coarsely chopped (about 1 1/2 cups)
1 (6 oz.) can of Lindsay® Black Ripe Pitted Olives or Lindsay® Crafted Black Ripe Olives, drained, coarsely chopped
1 ear of cooked corn, cooled and kernels cut off the cob or canned sweet corn (about 4 oz.)
1 small red bell pepper, stemmed and seeded, diced
1 small yellow bell pepper, stemmed and seeded, diced
5 green onions, thinly sliced
3/4 cup canned black beans, rinsed and drained
2 tablespoons freshly squeezed lime juice
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin powder
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste