This vibrant dish combines tender corn kernels, smoky black beans and an array of colorful bell peppers and grape tomatoes, all tossed together with a zesty Chipotle Olive Oil dressing. The addition of minced red onion, chopped cilantro and a hint of jalapeño provides a fresh and invigorating kick, perfectly balanced by the creamy tanginess of Greek yogurt and a splash of lime juice. Finished with a sprinkle of Sriracha Lime Salt and crumbled Cotija cheese, this salad offers a harmonious blend of savory, spicy, and citrusy flavors that dance on the palate!

I N G R E D I E N T S :

2 cans corn, drained and rinsed
5 tbsp Rocky Mountain Olive Oil Chipotle Fused Olive Oil
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
5.3 oz plain Greek yogurt
1 tsp lime juice
2 tsp Grind Spice Co Sriracha Lime Salt
½ cup Cotija cheese
tortilla chips optional

I N S T R U C T I O N S :

1. In a medium skillet over medium-high heat, saute corn in 1 tbsp Chipotle Olive Oil until warm. About 3-4 minutes. Remove from heat and let cool.
2. In a large mixing bowl, combine the corn, black beans, bell peppers, grape tomatoes, red onion, cilantro, jalapeño, and greek yogurt. Toss to combine.
3. Drizzle with remaining Chipotle Olive Oil and lime juice, seasoning with the Lime and Sriracha Lime Salt.
4. Top with cotija cheese and crushed tortilla chips! Enjoy as a salad or scoop up with chips!