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Around the Office- June

Around the Office- June

June 10, 2019

During the month of June we focused on summer fun. We decided this month would be a great time to share some of our favorite summer recipes with you- just in time for Father's Day, graduation celebrations and backyards BBQ's. 

Craig: Southwestern Black Bean Salad


15.5 oz can black beans, rinsed and drained

9 oz cooked corn, fresh or frozen (thawed if frozen)

1 medium tomato, chopped

1/3 cup red onion, chopped

1 scallion, chopped

1 1/2 - 2 limes, juice of

1 tbsp olive oil

2 tbsp fresh minced cilantro, or more to taste

salt and fresh pepper

1 medium hass avocado, diced

1 diced jalapeno, optional


  1. In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  2. Squeeze fresh lime juice to taste and stir in olive oil.
  3. Marinate in the refrigerator 30 minutes.
  4. Add avocado just before serving.


Kim: Patio Potato Salad


¼ cup sugar

1 Tbl cornstarch

1.5 tsp ground mustard

1 tsp salt

½ tsp celery seed

½ cup milk

¼ cup vinegar

1 egg beaten

¼ cup (or less) butter cubed

¼ cup chopped onion

¼ cup mayonnaise

7-10 medium red potatoes

3 hard boiled eggs



  1. Peel (optional) and cube potatoes and place in large pot of cold water.  Bring to a boil and cook 10 minutes or until soft - drain
  2. In a small saucepan combine sugar, cornstarch, mustard, salt, and celery seed 
  3. Stir in milk, vinegar, and egg until smooth 
  4. Add the cubed butter and bring to a boil, cook and stir for 2 minutes until thickened and bubbly
  5. COOL
  6. Stir in the onion and mayonnaise
  7. In a large bowl combine potatoes and hard boiled eggs
  8. Add the cooled dressing and toss gently to coat
  9. Cover and refrigerate for at least 1 hour (preferably overnight)
  10. Serve in a lettuce lined bowl and sprinkle with paprika


Terri: Strawberry Spinach Salad


2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/4 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh baby spinach

1 quart strawberries - cleaned, hulled and sliced

1/4 cup almonds, blanched and slivered



  1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
  2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.