A farmer in the early 20th century could hand pick roughly 100 bushels of corn a day. Today, a modern combine do this in 7 minutes.
Learn MoreCheckered Flag Chicken, Corn and Bean Salad
Description
Recipe by Kathy Kivi
Serves 4
Ingredients
1
can
(15 oz.) Libby's® Whole Kernel Sweet Corn
(drained)
1
can
(15 oz.) black beans
(rinsed and drained)
2
c
pre-cooked brown rice
(chilled)
2
c
pre-cooked cubed chicken
(cold)
1
c
canned sliced black olives
(drained)
3⁄4
c
cilantro
(roughly chopped)
1
large red pepper
(washed, seeded, and medum chopped)
2
tsp
lime zest
1⁄2
c
lime juice
(bottled or fresh)
1⁄3
c
olive oil
1⁄4
c
maple syrup
(medium or light)
2
tbsp
brown sugar
1⁄2
tsp
salt
1⁄2
tsp
pepper
2
tsp
chili powder
(or more to taste)
1⁄4
tsp
red pepper flakes
(or more to taste)
2
clv
garlic
(minced)
1⁄4
tsp
ginger
(freshly grated)
Instructions
Add first seven ingredients (Libby's® Whole Kernel Sweet Corn through red pepper) to large bowl.
Add remaining ingredients to large shaker jar. Shake very well to blend thoroughly.
Pour over rice-corn-bean mixture. Stir to mix well. Refrigerate for a minimum of one hour.
Can be made the day before. Travels well in a cooler for a race tailgating party.
