An il Fustino recipe

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Jalapeno Olive Oil and Head Ancho Vinegar give this recipe a wonderful extra kick!

Serves: 4

Black Bean Salsa


2 Anaheim chili pepper - chopped
2 tablespoons, cilantro - chopped
3 jalapeno chile peppers - chopped
1/3 cup, red onion - chopped
11 ounces, Niblets corn - drained
15 ounces, black beans - rinsed and drained
3 roma tomato - chopped
1 tablespoon, il Fustino Head Ancho Chili vinegar
3 tablespoons, il Fustino Jalapeno Extra Virgin Olive Oil
kosher salt - to taste
ground black pepper - to taste


  1. Combine all ingredients in large glass bowl.
  2. Let stand for one hour before serving.