This Southwestern style salad recipe is guaranteed to be a delicious hit at any summer party. Give it a try and let us know how it goes!
#Blue Ribbon Corn and Black Bean Salad
Cooked black beans 4cups
Cooked corn 4cups
Red onions diced 1cup
Red bell pepper diced 1/2cup
Fresh jalapeno pepper diced 1/4 cup
Fresh cilantro chopped 1/2cup
Ground chili powder 2Tbsp.
Ground cumin 1Tbsp.
Kosher salt 2Tbsp.
Ground black pepper 1Tbsp
Fresh lime juice 1/2cup
Hot pepper sauce (optional) 1/2 cup
Cover black beans with 8 cups water in big pot, simmer beans until tender, but not mushy. If you are using canned beans, drain and rinse beans well. After cooking, cool the beans under cold running water. Add the beans and drained corn into a large mixing bowl, then add all the other ingredients and mix well. Refrigerate for two hours or overnight to let the flavors blend. Serve with tortillas or on top of any Mexican or Latin inspired salad.
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BLUE RIBBON BARBECUE SMOKES THE COMPETITION
To hang with the best, you’ve got to be the best. Making it to the Super Bowl means you are the best. Blue Ribbon Barbecue has successfully produced its award-winning barbecue to ravenous fans for the past sixteen Super Bowls. Along with Brady, Belichick and the rest of the Patriots, Blue Ribbon’s championship team is gearing up for setting some all-time records on Sunday, February 5th.
Over the years, Blue Ribbon Barbecue has accumulated seven BBQ smokers, including New England’s largest BBQ smoker, inside of its state-of-the-art central kitchen dubbed “The Commissary.” These wood-fired smokers run 24 hours a day, 7 days a week, 365 days a year, shutting down only for cleaning. This year’s plans for Super Sunday will provide football fans 3000 lbs. of Memphis Dry-Rubbed pork spare ribs, 1200 lbs. of North Carolina pulled pork, 1500 lbs. of Texas beef brisket and over 1000 lbs. of BBQ chicken wings. Chowhounds will soak these succulent meats with over 500 gallons of Blue Ribbon’s BBQ sauces. Lines will be long. Service will be brisk.
Get in here and eat!
Inspired by the classic roadside BBQ joints that dot the American South, Blue Ribbon Barbecue offers you the best of authentic Southern regional barbecue. All of our barbecue is cooked at low temperatures for long periods of time over oak and hickory hardwoods, producing moist, flavorful meats and distinctive pink ring which is a sign of real barbecue. Blue Ribbon Barbecue was founded in 1995 and operates two restaurants and one catering location. Blue Ribbon Barbecue has been the recipient of numerous awards, including being awarded Boston Magazine’s “Best of Boston” five times. Call for your Super Bowl party firstname.lastname@example.org or click here Catering
Blue Ribbon Barbecue discusses why they use Hatfield Quality Meats and takes you through production of their award-winning Memphis-style dry-rubbed ribs from start to finish.