SANTA FE CORN SALAD

The Dynamite Chefs created an easy, gluten free, weeknight protein-packed salad that could be served as an appetizer, side dish or stand alone meal. This versatile dish requires some serious chopping precision and skills which the Dynamite Chef's demonstrated so well. This salad was served over a slightly fried plantain, but could be easily served over a bed of greens too. If you are in search of a fantastic gluten-free appetizer, look not further. This one will be a big hit!

Recipe written by Dynamite Chefs of
Salomi Urena Arena (SU Campus)
Edited by EatSmileGlow

Time: Under 1 hour
Level: Easy
​Servings: 24 appetizer portions

​Children’s Aid launched Go!Healthy, its nutrition education and health promotion initiative.  Through five unique programs, including Go!Chefs, Go!Healthy provides education and resources about nutrition, wellness and the joys of healthy cooking and eating to children and families served by Children’s Aid. This recipe is from the 2018 Junior Chef’s Competition.

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INGREDIENTS

• 1 bag frozen Corn, 16 ounces
• 2 Red Bell Peppers, small dice
• 1 can Black Beans, drained and rinsed
• ½ Red Onion, small dice
• 2 Avocados
• ¼ cup chopped fresh Cilantro
• Juice of 1 Lime
• 2 ripe Plantains (skin will be almost black)
• 2 Tablespoons Olive Oil
• Pinch of Salt/Black Pepper

 
Spice Mix

• ½ teaspoon Cumin powder
• ½ teaspoon ground Black Pepper
• 1 ½ teaspoon Salt

PREPARATIONS

1. Place corn in large pot and cover with water. Bring to a boil and drain. Set aside to cool.
2. In a large bowl, place the Red Bell Peppers, rinsed Black Beans, and Red Onions.
3. Cut the Avocado in half and remove the pit. Peel the Avocado then dice it.
4. Add Avocado and cooled Corn to the large bowl.
5. Add Cilantro to the bowl and the juice of one Lime. Mix gently and well.
6. Cut the ripe Plantains in ½ inch slices on a bias.
7. Heat a skillet to medium and add 1 Tablespoon of Olive Oil.
8. Add plantains to the pan and sprinkle with a little pinch of Salt and Pepper.
9. Cook the plantains for about 1-2 minutes per side.
10. Place the plantains on a dish and 2 heaping tablespoons of the corn salad. Enjoy!