Ingredients
Scale
- 4 ears corn on the cob, cooked (or 1 10-ounce pkg. of frozen corn)
- 2 cups Randall Pinto Beans, drained and rinsed
- 1 tablespoon chopped fresh jalapeño pepper, (or to taste)
- 1 4-ounce can chopped mild green chilies
- 1/2 cup chopped sweet salad onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/4 cup extra-virgin olive oil
- 1/4 cup cider vinegar
- Salt, to taste
Instructions
- Cut the corn from the cob. Gently toss together the corn with the Randall Pinto Beans, peppers, onion, cilantro, chili powder. Whisk together the oil and vinegar. Add to the salsa.
- Salt to taste. Cover and chill until ready to serve. Serve chilled or at room temperature.
- Makes about 4 cups.