Santa Fe Olive Toss

The taste of the Southwest comes alive with black beans, corn, cumin, and fresh cilantro to create this southwestern confetti.

  • 40 minutes
  • 24

Ingredients You Need

  • 3 cups Lindsay® Spanish Queen Olives Stuffed with Spicy Jalapeño, drained, coarsely chopped

  • 1 (6 oz.) can of Lindsay® Black Ripe Pitted Olives or Lindsay® Crafted Black Ripe Olives, drained, coarsely chopped

  • 2 ears fresh corn, shucked, kernels cut off cobs or 1 cup frozen corn kernels, thawed

  • 2 small red bell peppers, diced

  • 2 small yellow bell peppers, diced

  • 10 green onions, thinly sliced

  • 1 (16 oz.) can black beans, rinsed and drained

  • 1/4 cup fresh lime juice

  • 1/2 cup extra virgin olive oil

  • 2 teaspoons ground cumin powder

  • 2 teaspoons chili powder

  • 1/2 cup chopped fresh cilantro

  • Salt and freshly ground black pepper

Cooking Directions

  1. In a large bowl, combine olives, corn, peppers, green onions and black beans.

  2. In a medium bowl, whisk together lime juice and olive oil; whisk in cumin and chili powder.

  3. Add to olive mixture with cilantro; mix well.

  4. Season to taste with salt and pepper.


  • Calories115
  • Fat9g
  • Protein2g
  • Cholesterol0mg
  • Total Carbs8g
  • Fiber2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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