March Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in March.)

Our March menu has a Southwestern flavor, so my monthly recipe is for a Roasted Corn and Black Bean Salad. Go ahead and cook the corn enough that it turns light brown and the smell reminds you of popcorn popping. This tells you that the starches in the corn are caramelizing and it will bring out a nice nutty flavor. Feel free to improvise; add some garlic, fresh cilantro, ground coriander, or even mango! The salad taste great at room temperature, but it is also good when it sits in the refrigerator a few hours (or overnight) for the flavors to meld.

2 t. oil
16 oz bag of frozen corn
1 can black beans, drained and rinsed
1/4 cup red onion, chopped
2 T. lime juice
1 10oz can of Rotel tomatoes (diced tomatoes and green chilies), drained
¼ t. ground cumin
¼ t. salt

Heat oil in non-stick skillet over medium high heat. Add corn and cook, stirring occasionally, until browned (8 min).
Transfer corn mixture to a large bowl. Stir in beans, onion, Rotel, lime juice, cumin, and salt.