Roasted Yellow Corn, Bean & Cactus Salad
September 1, 2005
FM Staff
YIELD: 24 (6 oz.) servings
1/3 cup olive oil
3 qts. yellow corn kernels (33/4 lbs.)
1 Tbsp. Kosher salt
1/4 cup garlic, minced
1 1/2 qts. cooked black beans (21/4 lbs.)
1 1/2 qts. California ripe olives, whole, pitted (1 1/2 lbs).
3 cups sliced prepared nopalitos (prickly pear cactus leaves)
3 cups radishes, halved, sliced
1 1/2 cups cilantro, chopped
3/4 cup lime juice
1 1/2 cups pine nuts, toasted (6 oz.)
Heat oil in a large sautè pan over high heat. Turn heat down to medium-high, add corn kernels and sautè for 3-4 minutes until lightly browned. Season with salt, stir in garlic and remove from heat.
Transfer corn mixture to a standard hotel pan and stir in beans, olives, nopalitos, radishes and cilantro. Toss with lime juice and pine nuts just before serving.
Recipe and photo from the California Olive Commission
About the Author
You May Also Like