Featured Recipe: Rochester Deli
Chef Dan’s Black Bean and Corn Salad
Thaw 3 cups frozen corn (or 3 cups fresh off the cob). Do not used can corn.
Roast on a sheet pan at 400 degrees for 20 minutes.
Drain two 12 oz. cans of black beans.
2 poblano peppers ~ char the skin, open flame on stove. Cool in plastic wrap, see below for later instructions.
Cool corn, add to black beans along with the following:
Cooled poblano peppers, skinned, seeded & chopped
1 cucumber, peeled, seeded & chopped
½ cup of green onion, chopped
2 TBS of fresh cilantro, chopped
1 cup can roasted red peppers, medium diced
1 cup cider vinegar
1 cup vegetable oil
½ cup sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
2 tsp salt
1 ½ tsp ground cumin
Pour over roasted Corn and Black Bean mixture.
Marinate for several hours before serving.Keep refrigerated.
Serve as a Salad, or as an appetizer with tortilla chips!
Be sure to stop by The Rochester Deli to try their deli menu and specials for St. Patrick’s Day!