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Roasted Yellow Corn, Bean & Cactus Salad

Food Management Staff

September 1, 2005

1 Min Read
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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.)

  1. 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.

  2. 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

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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