HARTFORD, Conn. — Many school chefs from across Connecticut are serving up some A+ Eats in school cafeterias. Hector Santiago, who cooks for New Haven Public Schools, shows how to make a Black Bean and Corn Salad.
Black Bean and Corn Salad
- 1/2 cup olive oil
- 1/3 cup fresh lime juice
- 1 clove garlic, minced
- 2 cans black beans
- 1 1/2 cups of corn
- 1 Red bell pepper, chopped
- 2 Tomatoes chopped
- 1/2 cup chopped fresh cilantro
Instructions
In a large bowl, combine ingredients above and toss with tongs. Keep leftovers refrigerated.
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