Beet and Corn Salad

Menu PartSalad

Alain Lemesse

Maine Department of Education

Farm to School Cook-Off

Lewiston, Maine

The Maine Department of Education has been holding statewide student cooking contests for eight years. One of the requirements is that recipes use at least three local Maine ingredients, and in 2022, the “challenge ingredient” was beets. Sixth grader Alain Lemesse of Lewiston combined the beets with corn and black beans and won with this colorful salad, spiced up with Southwestern flavors.


12½ cups rinsed and drained canned corn

12½ cups rinsed and drained canned black beans

1½ green bell peppers, seeded and diced

1½ whole beets, peeled, cooked and sliced

1 1/8 tbsp. chili powder

¾ tbsp. ground cumin

¾ tbsp. ground coriander

1 1/8 tsp. garlic powder

1 1/8 tsp. black pepper

¼ cup vegetable oil

¼ cup hot sauce


  1. In large bowl, combine all ingredients; mix well. Refrigerate overnight to blend flavors.
  2. Serve cold as a side salad.

Photo courtesy of Maine Department of Education 

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