YIELD: 24 (6 oz.) servings 1/3 cup olive oil 3 qts. yellow corn kernels (33/4 lbs.) 1 Tbsp. Kosher salt 1/4 cup garlic, minced 1 1/2 qts. cooked black beans (21/4 lbs.) 1 1/2 qts. California ripe olives, whole, pitted (1 1/2 lbs). 3 cups sliced prepared nopalitos (prickly pear cactus leaves) 3 cups radishes, halved, sliced 1 1/2 cups cilantro, chopped 3/4 cup lime juice 1 1/2 cups pine nuts, toasted (6 oz.) Heat oil in a large sautè pan over high heat. Turn heat down to medium-high, add ...
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