Posted on April 02, 2013 by Anne Milneck | 0 comments
We love the spicy-sweet combo of our Jalapeno Olive OIl and Peach Balsamic Vinegar. This vinaigrette is perfect in this black bean salad. The earthiness of the beans is compliments by the sweet, ripe peach flavor from the balsamic. The jalapeno oil give it just the right amount of kick. The perfect side for dinner from the grill.
1 can black beans, drained
1 can shopeg corn, drained or 1 cup frozen corn
1/4 cup diced red onion
1 cup cherry tomatoes, halved
1/4 cup sliced green onioins
1/2 cup diced cucumber
1/4 cup chopped cilantro
salt and pepper to taste
1/2 cup Jalapeno Olive Oil
1/8 cup Peach Balsamic Vinegar
Combine the beans, corn, red onion, tomatoes, green onions, cucumber, cilantro. Drizzle the Jalapeno Oil into the Peach Balsamic to create a vinaigrette. Add to the bean and veggies--dress according to you taste. You may not use all the vinaigrette. Taste and adjust with salt and pepper. Allow flavors to meld for a bit in the refrigerator before serving.
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