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Beet and Corn Salad
This recipe combines beets with corn and black beans and won with this colorful salad, spiced up with Southweste
Photo courtesy of Maine Department of Education
Servings
50
50
Menu Part
- salad
Main Ingredient
- Beets
Alain Lemesse
Maine Department of Education
Farm to School Cook-Off
Lewiston, Maine
The Maine Department of Education has been holding statewide student cooking contests for eight years. One of the requirements is that recipes use at least three local Maine ingredients, and in 2022, the “challenge ingredient” was beets. Sixth grader Alain Lemesse of Lewiston combined the beets with corn and black beans and won with this colorful salad, spiced up with Southwestern flavors.
Ingredients
12½ cups rinsed and drained canned corn
12½ cups rinsed and drained canned black beans
1½ green bell peppers, seeded and diced
1½ whole beets, peeled, cooked and sliced
1 1/8 tbsp. chili powder
¾ tbsp. ground cumin
¾ tbsp. ground coriander
1 1/8 tsp. garlic powder
1 1/8 tsp. black pepper
¼ cup vegetable oil
¼ cup hot sauce
Steps
In large bowl, combine all ingredients; mix well. Refrigerate overnight to blend flavors.
Serve cold as a side salad.
Photo courtesy of Maine Department of Education
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