Skip to main content

Add Some Life with Olives and Olive Oil: Southwestern Tossed Salad

Inspiring and flavorful ingredients can turn a blah salad into something so much more.  Olives and olive oil add a whole new taste dimension to your basic salad, not to mention the bonus of heart-health benefits they provide. Refreshing salads can answer cravings for fresh and more nutritious meals in the spring and summer.  I LOVE salads, olives and olive oil, so I was so excited when the International Olive Council contacted me about posting about their new Add Some Life campaign!

The Add Some Life campaign strives to inspire you about the taste, versatility, benefits and importance of making olives and olive oil staples in your daily life. Whether it’s with our families, our careers, or the food we put on the table, we all strive to find things that can add more “life” to our experiences. Olives and olive oil are the perfect way to do just that. They add flavor. They add health benefits. And they add a sense of excitement to everyday life. Over at Add Some Life it is filled with great useful information along with loads of delicious recipes using olives and olive oil!! So make sure you check it out!! (I've got a chocolate cake that I found there that's been on my brain!!)

This salad was colorful and oh so delicious!! Even my picky eater loved it. The olives add great flavor and the olive oil dressing is light and fabulous!! This will become a regular on my menu!
Southwestern Tossed Salad
adapted from Add Some Life

 1 (15 1/2 oz.) can of corn (well drained)
 1 (15 1/2-oz.) can black beans, rinsed and drained
 1 medium tomato, chopped
 1/2 cup diced onions
 3/4 cup sliced olives.
 1/3 cup chopped cilantro (I used 1 1/2 tsp. dried cilantro)

 1/3 cup olive oil
 4 tablespoons lime juice (or rice vinegar)
 1/2 teaspoon ground cumin
 1 teaspoon brown sugar
 1/2 teaspoon salt
 1 chipotle chile in adobo sauce with 1/2 teaspoon adobo sauce, finely chopped

 5 cups torn lettuce (I used red and green leaf lettuce)
 1 medium avocado, peeled, pitted and cubed, optional
 1 cup coarsely broken tortilla chips, optional
 shredded cheese

In medium sized bowl, combine corn, black beans, tomato, onions, cilantro; toss to mix.
In measuring cup or small bowl, blend dressing ingredients.  Pour over the bean and corn mixture and stir to mix.
Before serving add the avocado and stir to combine.
Layer your lettuce, add the bean/corn mixture.
Garnish with shredded cheese and broken tortilla chips.
What a delicious and refreshing salad!! Next time I will add some grilled chicken and call it a meal!!

A HUGE Thanks to the International Olive Council for sending me this great package. It's gonna make salad creating even more fun!!
What's your favorite recipe using olives or olive oil? Like Add Some Life on Facebook and Follow on Twitter for up to date information and great ideas!

Disclosure: I received a premium gift package from the International Olive Council, including a Williams-Sonoma Salad Spinner, Crate and Barrel Salad Dressing Mixer and Crate and Barrel Serving Tongs for recipe development and review purposes. All opinions are my own.

The International Olive Council is the world’s only international intergovernmental organization in the field of olive oil and table olives. Formerly known as the International Olive Oil Council (IOOC) until 2006, the IOC promotes the trade, consumption and international cooperation in the field of olive oil and table olives. It translates this commitment into tangible advancement for its member countries and, most importantly, for the people who earn their livelihood from the production of the olive tree.


  1. Sounds like a great salad, love the dressing! I always add green olives to macaroni/tuna salad:@)

  2. Great post, Tiffanee! And what an awesome gift too! I use a lot of Olive oil when I cook. Coming from an Italian family, it was the only oil we ever used. (lard was for frying)

    Love this recipe, easy and healthy too! Thanks so much for sharing...


Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.