Ingredients
- 5 Tbsp J. Olive Co. Chipotle Olive Oil
- 2 tsp J. Olive Co. Serrano Honey Vinegar
- 2 cans corn, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 3 cups grape tomatoes, quartered
- ½ small red onion, minced
- ½ cup cilantro, chopped
- ½ small jalapeño, trimmed and minced
- 3 oz plain Greek yogurt
- 1 tsp lime juice
- 2 tsp Salt Sisters Chili Lime Salt
- ½ cup Cotija cheese
Instructions
- In a medium skillet over medium-high heat, sauté corn in 1 tbsp chipotle olive oil until warm. About 3-4 minutes. Remove from heat and let cool.
- In a large mixing bowl, combine the corn, black beans, bell peppers, grape tomatoes, red onion, cilantro, jalapeño, and greek yogurt. Toss to combine.
- Drizzle with serrano honey vinegar, lime juice, and remaining olive oil. Season with chili lime salt.
- Top with cotija cheese and crushed tortilla chips! Enjoy as a salad or scoop up with chips!