Santa Fe Olive Toss

Santa Fe Olive Toss

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

  • prep
  • 10 servings


  • 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

Cooking Directions

  1. Combine olives, corn, peppers, green onions and black beans.

  2. In a small bowl, whisk together lime juice and olive oil.

  3. Add cumin, chili powder and cilantro to olive mixture; mix well.

  4. Taste and season with salt and pepper as needed.


  • 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.