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Black Bean Topping for Southwest Meatloaf


A colorful mix of peppers, corn and beans dress up and punctuate Corvallis Market Chef Kirk Veroneau’s recipe for Southwest Meatloaf.

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At a glance

1 red onion, finely diced
1 red bell pepper, finely diced
1 poblano pepper, grilled & finely diced
1, 15 oz can Santiam sweet kernel corn, drained
1, 15 oz can Western Family black beans, rinsed and drained
3 T fresh cilantro, chopped
1 t cumin
6 oz Passport red wine vinegar
2 oz Aladoro lime juice
4 oz honey
1 t Louisiana hot sauce
1 c Umpqua sour cream (optional)


Combine all ingredients, let stand overnight. Serve over warm Southwest Meatloaf.


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