Morton® Salt - when it rains it pours®

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Vegetable Squares with Salsa
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Ingredients 4 cups frozen O’Brien-style potatoes with onions and peppers 2 cups ready-to-use grated carrots 1 red bell pepper, chopped 1 teaspoon Morton^® Coarse Kosher Salt 3 tablespoons vegetable oil 1 can (15-ounces) black beans, drained and rinsed 1 package (8-1/2 ounces) corn muffin mix 3/4 cup milk 1 egg 2 tablespoons unsalted butter or margarine Chunky salsa and sour cream

Directions Break potatoes into small pieces. In medium bowl, combine potatoes, carrots and red pepper with 1 teaspoon Morton^® Kosher Salt. Heat 3 tablespoons vegetable oil in non-stick skillet. Add vegetable mixture; stir and cook for 8 to 10 minutes, turning to lightly brown potatoes and soften carrots and peppers. Stir in black beans; cool mixture 10 minutes. In medium bowl, combine corn muffin mix with milk, egg, and melted butter or margarine. Combine corn muffin mixture with vegetables. Pour into 9x13-inch baking pan lightly greased with non-stick cooking spray. Bake at 400° F until golden brown and when wooden pick inserted in center comes out clean, about 30 minutes. Cut into squares and serve immediately with salsa and sour cream. Tips: Substitute roasted red peppers for fresh peppers. · Substitute canned corn for grated carrots. · Chopped ham or sausage may be added.