YIELD: 24 (6 oz.) servings
1/3 cup olive oil
3 qts. yellow corn kernels (33/4 lbs.)
1 Tbsp. Kosher salt
1/4 cup garlic, minced
1 1/2 qts. cooked black beans (21/4 lbs.)
1 1/2 qts. California ripe olives, whole, pitted (1 1/2 lbs).
3 cups sliced prepared nopalitos (prickly pear cactus leaves)
3 cups radishes, halved, sliced
1 1/2 cups cilantro, chopped
3/4 cup lime juice
1 1/2 cups pine nuts, toasted (6 oz.)
- Heat oil in a large sautè pan over high heat. Turn heat down to medium-high, add corn kernels and sautè for 3-4 minutes until lightly browned. Season with salt, stir in garlic and remove from heat.
- Transfer corn mixture to a standard hotel pan and stir in beans, olives, nopalitos, radishes and cilantro. Toss with lime juice and pine nuts just before serving.
Recipe and photo from the California Olive Commission