Chef Dan Giusti's corn salsa comes packed with olives, feta and edamame for a protein- and nutrient-packed salsa that also happens to be kid-friendly (and easy on your wallet!).
Chef Giusti was formerly head chef at Copenhagen's revered Noma—one of the best restaurants in the world (the waiting list is months long)—but left his fancy restaurant job in 2016 on a mission to improve school cafeteria food. Launched in New London, Connecticut, his company Brigaid started with five professional chefs who worked with staff at local public schools to plan fresh, wholesome meals made from scratch on a tight budget. The program was so successful that Brigaid now works with food service programs around the country including New York City Public Schools, Richmond Public Schools in Richmond, Virginia, the Southampton Union Free School District in Southampton, New York and Encore Community Services in New York, New York.
- 2 ¼ cups corn kernels, blanched
- ¾ cup cooked edamame
- ½ cup kalamata olives, pitted
- ¾ cup diced plum tomatoes
- ⅓ cup minced jumbo red onion
- ¼ cup minced jalapeño pepper
- ½ cup chopped fresh cilantro
- ¼ cup crumbled feta cheese
- 6 tablespoons canola oil
- 2 tablespoons red wine vinegar
- Kosher salt, to taste
In a serving bowl, combine corn, edamame, olives, tomatoes, onion, jalapeño, cilantro and feta cheese.
Whisk together oil and vinegar until emulsified, and season the vinaigrette with salt to taste.
Dress the corn mixture with the vinaigrette just before serving, and season the salsa with salt to taste.