Kai Restaurant's Three Sisters Bean Bowl

A medley with real zing, this dish easily becomes a meal when served over a big bed of greens.

Ingredients

Cooking spray
1 cup corn kernels, fresh or frozen and thawed
3 tablespoons extra-virgin olive oil, divided
2 tablespoons white balsamic vinegar
1 1⁄2 teaspoons minced shallot
1 small clove garlic, minced
1 15-ounce can white (or red) kidney beans, rinsed and drained
1⁄2 zucchini squash, diced
1⁄2 yellow bell pepper, cored and diced
1⁄2 red bell pepper, cored and diced
1⁄2 cup diced Mexican Oaxaca cheese (or fresh mozzarella)
1⁄4 cup chopped chives
1⁄4 cup packed basil leaves, cut into thin ribbons
Salt and freshly ground pepper

Directions

Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

Place corn kernels in a small bowl and toss with 1⁄2 tablespoon of oil. Scatter corn on prepared baking sheet and roast for 15 minutes. Remove from oven and set aside.

Whisk together remaining 2 1⁄2 tablespoons of oil with vinegar, shallot, and garlic in a large salad bowl. Add roasted corn to bowl along with beans, zucchini, yellow and red bell peppers, cheese, chives, and basil. Gently toss to mix. Season with salt and pepper to taste. Gently toss again and serve.

Tip: At Kai, the chef makes this dish with tepary beans, which are similar to the kidney beans called for in this recipe.

Kai Restaurant at Sheraton Wild Horse Pass Resort & Spa
5594 West Wild Horse Pass Boulevard
Chandler, AZ 85226
(602) 225-0100
www.wildhorsepassresort.com