Winning Recipe: Zesta Fiesta from Orange County’s Student Chefs

July 09, 2014 | Written By:

Winning Recipe: Zesta Fiesta from Orange County’s Student Chefs

By challenging student chefs to create healthy and delicious school meals, Cooking up Change puts student voices front and center in the national conversation about school food. We were proud to welcome 10 teams to this year's national finals in Washington, D.C. All teams were all winners for being there, but one team really wowed the judges with their meal. Two weeks ago, we posted Team Orange County's winning recipe for their Kickin' Tacos. Today, we're excited to share the recipe their award-winning Zesta Fiesta side dish.

Zesta Fiesta

Serves: 6

Prep time: 20 min; Total time: 45 min

You'll need:

3 cups frozen corn

6 teaspoons oil

6 teaspoons diced red onion

1 ½ cups diced cucumber

1 ½ cups diced tomato

1 ½ cups canned, drained black beans

3 teaspoons minced cilantro

3 teaspoons cumin

3 teaspoons lime juice

How to make it:

Preheat oven to 450 degrees. On baking sheet, toss corn with 3 teaspoons canola oil until coated. Spread corn evenly over sheet. Roast for 3-5 minutes or until golden brown.

Combined onion, cucumber and tomato in bowl. Add black beans.

Add cilantro, cumin and lime juice to bowl. Add roasted corn, toss together.

Refrigerate for 20 minutes until chilled.

Serve and enjoy!

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