1 Tbsp. Black Bayou Blend
1 Tbsp. Lime Juice
1 Tbsp. Honey
1 tsp. Dijon Mustard
1 fl. oz. Apple Cidar Vinegar
2 fl. oz. Olive Oil
1. Mix the Black Bayou Blend and lime juice together and let stand for a few minutes.
2. Combine all the remaining ingredients with the spice mixture and mix well.
Yield: 1 Quart
1 each Canned Black Beans – Rinsed & Drained
1 each Canned Corn – Rinsed & Drained
1 each Red Bell Pepper – Diced
2 each Roma Tomatoes – Seeded & Diced
1/2 Cup Diced Jicama
1/4 Cup Chopped Cilantro
1/4 Cup Chopped Scallions
4 fl. oz. CajunVinaigrette (See Recipe)
To Taste Kosher Salt
1. Combine all ingredients and mix well.
2. Adjust seasoning with salt if needed.
*This salsa is also great served with tortilla chips
*Use this salsa as a topping on Chicken or fish such as Tilapia, Salmon or Halibut. Serve the salsa at room temperature.
*This salsa would also be great topping a black bean or tortilla soup.