The Walk On! Kids Cooking Challenge is part of the 12th annual Walk On! Challenge, a free month-long health and fitness challenge held each year in February. With childhood obesity rates reaching epidemic proportions, Blue Cross Blue Shield of Arizona (BCBSAZ) designed this program to motivate fourth and fifth-grade students across Arizona to incorporate healthy habits into their daily routines for now and in the future. The Kids Cooking Challenge is a way to extend the Walk On! message outside the classroom. This year’s winner of the cooking challenge is Katie Cafferelli, age 11, from Saint John XXIII Catholic School in Scottsdale.

Ingredients:

• 2 cups corn kernels
• 2 cloves garlic, chopped
• 1 Tbsp shallot, chopped
• 1 tsp ground cumin
• 6 Tbsp olive oil, divided
• 1 cup red bell pepper, chopped
• 1 cup mango, chopped
• 1 can black beans, rinsed and drained
• 2 avocados, halved, pitted, cored and chopped – set shells aside
• 3 Tbsp lime juice
• 3 Tbsp chopped cilantro, plus more for garnish
• Salt and pepper, to taste
• Feta for topping (optional)

Directions:

1. Heat 3 Tbsp olive oil in large skillet. Sautee corn, garlic, shallots and cumin over medium-high heat for 10 minutes or until corn begins to brown. Set aside until room temperature.
2. Place red bell pepper, mango, black beans and avocado in large bowl.
3. Add remaining 3 Tbsp olive oil, lime juice and cilantro.
4. Add cooled corn mixture to the bowl and stir.
5. Add salt and pepper to taste.
6. Fill halved avocado shells with salad and garnish with cilantro.
7. Top with feta if desired.

Yields 4 servings.

Recipe courtesy of Katie Cafferelli. Image courtesy of BCBSAZ.

For more recipes, visit greenlivingaz.com/recipes