Sautee the corn in the garlic butter olive oil. Let cool. Layer the salad ingredients. Whisk together vinaigrette ingredients. Toss greens and top with garnish.
Recipe Notes
Kick up the heat on this salad by adding candied jalapenos, or using a spicy olive oil instead of a citrus. Additionally, Pineapple, Mango and Peach balsamic vinegar are all GREAT in this dish! Play with the flavors to find your twist!
Our Bubble Bath Beans, locally grown in Indiana, do contain Tiger Eye beans. They are similar to kidney bean, but are thinner skinned and creamier in texture. The mixed beans include, but not limited to the following: organic Tiger eye beans, Iroquois beans, Good Mother Stallard beans, Cocagne beans, Amethyst beans, Black Turtle beans, Zolfino beans and other organic beans.
Soak beans 24-48 hours. Drain. In a 2 quart pot, cover beans with water, adding 1 tsp salt. Bring water to boil, then a simmer covered for 30 minutes. Turn off heat, set aside.
To another pot, heat oil. add onions, paprika and cook until translucent. Add lima beans, corn and pumpkin. Season. Add beans and cooking liquid to second pot. Simmer 20 minute, until beans and pumpkin are tender. Adjust seasoning as needed.
Grill or bake chicken and slice. Cook rice according to package directions and toss with harissa olive oil.
Heat corn, beans and tortilla- add other ingredients to build-your-own-burrito. Heat corn, beans and tortilla- add other ingredients to build-your-own-burrito.
Heat corn, beans and tortilla- add other ingredients to build-your-own-burrito.
Mexi Cream
Mix together sour cream and Fresco Blend.
Recipe Notes
This recipe uses Olive Oil found at The Olive Twist. It may be purchased online and at both store locations. Click on the Olive Oil below to learn more about it:
