As summer hits its stride we are gearing up for July 4th family celebrations! We hope you are, too!
Summer is Chef-K’s busiest season as we travel across the country and to locations oversees presenting culinary camps to kids in addition to local camps. It’s an exciting time as we visit new places and connect with students and program managers.
We’d like to remind you that we are a source of information, guidance, curriculum, and supplies for anyone wanting to start or expand a culinary program. Please feel free to reach out with any questions or inquiries.
With temperatures rising we’re always on the lookout for healthy dishes that don’t require much time in the kitchen. The following recipe is one of Chef-K founder Laurie Zerga’s summer favorites.
Happiness is a fast, (almost) no-cook recipe!
Easy, fresh, and tasty this corn, tomato and black bean salad makes a welcome addition to any July 4 party.
Laurie shares, “I just love this classic summertime side dish. It’s colorful, refreshing, and perfect for a hot day. I’ve made it so many times that I don’t even need the recipe! It’s a simple corn salad with tomatoes and canned black beans, and I especially like using leftover corn on the cob when I have it.
Chef-K tip: make it ahead if you can–the flavors get even better as they sit.
Best of all, there’s no cooking involved, which is always a bonus when it’s warm outside. It’s a wonderful addition to anything coming off the grill and always a hit at family potlucks.”
Corn, Tomato and Black Bean Salad
Serves: 6
Ingredients
1 teaspoon minced garlic (about 2 medium cloves)
2 Tablespoons olive oil
¼ teaspoon ground cumin
2 Tablespoons apple cider vinegar
1 15 ounce can black beans, drained and rinsed (prefer low sodium)
¾ cup cooked corn (about 1 ear, kernels cut off cob, or frozen)
1 pint cherry tomatoes (Alternative 3 ripe roma tomatoes cut into 8 pieces each)
1 jalapeno chili pepper, minced
½ cup finely chopped red onion (or 6 green onions, chopped)
3 Tablespoons coarsely chopped cilantro
Directions:
1) Combine first 4 ingredients in a small bowl, whisk to combine.
2) In a medium bowl combine beans, corn, tomatoes, jalapeno chili, onion, and
cilantro.
3) Drizzle olive oil and vinegar mixture over bean, corn, tomato mixture. Mix well.
4) Refrigerate until ready to serve. Best if marinates for at least 30 minutes. Can be
made up to 3 days in advance.
The Chef-K team wishes you a happy July 4 celebrating 250 years of our bold and beautiful country.