February 25, 2014

Black Bean and Corn Salsa


Another recipe brought to you by Garrison Forest School! My job has been so exciting lately. I have gotten the pleasure of creating and executing recipes left and right, and that is - obviously - my favorite thing, along with creating menus. This corn salsa recipe is built for a crowd, and will probably feed about 50 people. Serve it with crusty, torn bread pieces, pita petals, or crunchy corn tortilla chips. It's also super versatile.  In addition to eating it as salsa, you can:
  • Make a BBQ Chicken Flatbread and spoon over before baking
  • Cook off penne pasta and mix in salsa with a cup of Italian dressing for pasta salad
  • Use as a garnish for chicken or fish tacos
  • Heat on the stove and use as a dinner side dish
  • Mix with ground beef for enchilada filling


What You'll Need:
  • 2 cups red onion, finely diced
  • 1 1/2 cups roasted red peppers, diced
  • 5 cups black beans, cooked
  • 2.5 lb. yellow corn, steamed
  • 1 cup scallions, sliced
  • 1/4 cup minced garlic
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • Kosher salt
  • 1 lime, zest and juice
  • 1 tbsp. sugar
  • 2 tbsp. cilantro, chopped

1.  In a large mixing bowl, combine the first six ingredients and mix well.  In a smaller bowl, whisk the remaining ingredients until incorporated.  Pour over vegetables and mix until coated.  Serve chilled with an extra sprinkle of chopped cilantro.












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