Bean Salad with Corn
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
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Servings
10 servings
Servings
10 servings
Bean Salad with Corn
Black Bean & Corn Salad with Southwestern Lime Dressing
Print Recipe
Servings
10 servings
Servings
10 servings
Ingredients
Salad
Southwestern Lime Dressing
Servings: servings
Instructions
Salad Directions:
  1. Rinse corn and black beans in a colander.
  2. Mix all salad ingredients in large salad bowl.
  3. Pour dressing over salad and toss
  4. Serve on Salad Plates
Salad dressing Directions:
  1. Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)
Recipe Notes

1/2 cup serving size

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Avocado, Onion, Tomato Spread
Print Recipe
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Avocado, Onion, Tomato Spread
Print Recipe
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Servings Prep Time
10 people 10 minutes
Passive Time
1 Hour
Ingredients
Servings: people
Instructions
  1. Cut your avocados, then put into bowl and mash them, add all chopped ingredients, leave a few red pepper strips to decorate after mixing all ingredients together then decorate the top with red strips. Refrigerate for at least an hour or two before serving with crackers or other vegetables.
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Clark Bartram's MeatLoaf
Clark Bartram's MeatLoaf
Clark Bartram’s Meatloaf
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Clark Bartram's MeatLoaf
Clark Bartram’s Meatloaf
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Ingredients
Servings:
Instructions
  1. Heat oven to 375º. Melt the butter in a large stove-top skillet. Add the red onion and garlic into the skillet and sweat the mixture until translucent. Place the remaining ingredients and onion mixture into a bowl and mix with your hands. Oil a meatloaf pan (5 x 9” loaf pan) with olive oil and press the mixture into a pan. Cook for 40 minutes. While the meatloaf is cooking grab a large stove top wok and place on the stovetop at medium heat. Add olive oil to base of the wok and then add beans. Stir the beans occasionally until they’ve turned golden brown, about 10-15 minutes. Check the meatloaf with a meat thermometer to see if it has reached 160º. Once the temperature is reached, remove the meatloaf and slice.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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Clark Bartram’s Blackened Fish Taco Salad

Clark Bartram’s Blackened Fish Taco Salad 01

Clark Bartram’s Blackened Fish Taco Salad
Clark Bartram’s Blackened Fish Taco Salad
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Clark Bartram’s Blackened Fish Taco Salad
Clark Bartram’s Blackened Fish Taco Salad
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Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375º. Line a baking sheet with aluminum foil and place the 7 tilapia fillets onto a pan. Be careful not to crowd the pan. Combine spices in a small dish. Sprinkle seasonings over tilapia fillets, season with salt and pepper. Place the fish into the oven for 25 minutes. Poke fish with a fork to see if it’s white and flaky. It might need 5 more minutes. Remove the fish from the oven and sprinkle with lime zest, then place filets aside in large glass dish. Heat a large skillet to medium high with a drizzle of olive oil, corn, red onion and red bell pepper. Sear for 1-2 minutes without stirring. Stir and cook another few minutes until vegetables are tender and caramelized. Add drained and rinsed black beans and heat for 1 minute.
Recipe Notes

Recipe and images used with permission from Clark Bartram

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