Pierce Mattie Public Relations New York

1/2 cup Lindsay Naturals Green Ripe California Pitted Olives, drained, coarsely chopped

1 small celery stalk, diced

1 medium carrot, diced

1/4 Maui or other sweet onion, diced

1/2 cucumber, peeled, seeded, and diced

1 small green zucchini, unpeeled, and diced

1 small yellow squash, unpeeled, and diced

12 cherry tomatoes, halved

2 tablespoons chopped fresh parsley

2 tablespoons fresh chives, thinly sliced or 2 tablespoons dried chives

1 tablespoon finely shredded lemon peel

2 tablespoons freshly squeezed lemon juice

4 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

Directions:

In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.

Do Ahead: Fresh-from-the-Garden Toss can be made in advance and will keep for 7 days in the refrigerator.

Makes approximately 5 cups

Serving Size: 1/2 cup

Nutrients per serving:

Calories: 89 Calories from fat: 72 Total fat: 8g Monounsaturated fat: 6g Cholesterol: 0mg Sodium: 136mg Total carbohydrates: 4g Dietary fiber: 2g Protein: 1g

Prep Time: 30 minutes

Servings: 10

The taste of the Southwest comes alive with tangy olives, black beans, corn, cumin, and fresh cilantro to create this Southwestern confetti.

1 1/2 (4.5 oz.) jars of Lindsay Spicy Jalapeno Flavor-full Queen Olives, drained, coarsely chopped (about 1 1/2 cups) or 1 (6 oz.) can of Lindsay Black Ripe Pitted Olives or 1 (6 oz.) can of Lindsay Naturals Green Ripe Pitted Olives (about 1 1/2 cups), drained, coarsely chopped

1 ear of cooked corn, cooled and kernels cut off the cob or canned sweet corn (about 4 oz.)

1 small red bell pepper, stemmed and seeded, diced

1 small yellow bell pepper, stemmed and seeded, diced

5 green onions, thinly sliced

3/4 cup canned black beans, rinsed and drained

2 tablespoons freshly squeezed lime juice

4 tablespoons extra virgin olive oil

1 teaspoon ground cumin powder

1 teaspoon chili powder

1/4 cup chopped fresh cilantro

Salt and freshly ground black pepper to taste

Directions:

Combine olives, corn, peppers, green onions and black beans. In a small bowl, whisk together lime juice and olive oil. Add cumin, chili powder and cilantro to olive mixture; mix well. Taste and season with salt and pepper as needed.

Do ahead: The Santa Fe Olive Toss can be made in advance and will keep for seven days in the refrigerator.

Makes approximately 5 cups

Serving Size: 1/2 cup

Nutrients per serving: Calories: 115 Calories from fat: 79 Total fat: 9g Monounsaturated fat: 6g Cholesterol: 0mg Sodium: 153mg Total carbohydrates: 8g Dietary fiber: 2g Protein: 2g