Ingredients
• 1 1/2 cups of freshly cooked black beans
• 1 1/2 cups frozen corn, defrosted (or fresh corn)
• 1/2 cup green onions chopped
• 1/2 pickled jalapeño pepper, minced
• 2 fresh tomatoes chopped
• 1 red bell pepper chopped
• 2 tablespoons Kalamata Papadimitriou Balsamic Vinegar
• 1 tablespoons FOS 1704 Extra Virgin Olive Oil
• 1 avocado, peeled and cut into chunks
• 1/2 to 1 teaspoon of sugar
• FOS Sea Salt Flakes
• Pepper
• 1/2 cup chopped fresh coriander
Preparations Instructions:
1. In a large bowl, gently combine the black beans, corn, chopped green onions, minced jalapeños, chopped tomatoes, red bell pepper, balsamic vinegar and extra virgin olive oil.
2. Gently apply over the chopped avocados.
3. Add salt and pepper to taste.
4. Sprinkle with sugar, enough to balance the acidity from the balsamic vinegar.
5. Keep in the refrigerator to chill.
6. Before serving, add the chopped fresh coriander.