Southwestern Corn Salad – Recipe

Ingredients

2 – #10 Cans Corn

1 – #10 Can Black Beans

1 – #10 Can Pinto Beans

1 – 27 Ounce Can Green Chili Peppers

3 Cups Canned Diced Tomatoes

In a colander, strain corn.

In a colander, rinse and strain both beans.

Add beans to a large mixing bowl.

Add corn and green chilis to a large mixing bowl.

Use a slotted spoodle to strain and measure diced tomatoes into a large mixing bowl.

Lime Vinaigrette:

1 1/2 cups Soybean Oil

1/2 cups Lime Juice.

2 Tablespoon Oregano

1 Tablespoon Paprika

1/2 teaspoon Cumin

2 teaspoons Pepper Black

1 Tablespoon Salt

Stabilize a small/medium mixing bowl using a wet-rolled towel.

Add dry seasoning to the bowl.

Whisk lime juice into dry seasonings.

Continuously whisk the bowl.

Slowly start to drizzle a steady stream of oil into the mixing bowl.

Don’t stop whisking until all the oil has been emulsified with the lime juice.

Fold the vinaigrette into the large mixing bowl of vegetables.

Fold the cheese into the mixture.

Refrigerate until the mixture reaches 41° before portioning.

2 Pounds 12-ounce Shredded Iceberg Lettuce

5 Cups Shredded Cheddar Cheese

Spicy Ranch – whisk together and store in cooler until ready to assemble.

5 Cups Ranch

5 Cups Picante Sauce

Lime Vinaigrette:

Weigh out lettuce and evenly portion into an 8 ounce bowl.

Use a #6 disher to portion corn salad onto the lettuce.

Drizzle 1 ounce spicy ranch over the salad