Mexican Bean Salad

Julia Espe is the interim superintendent at Princeton Public Schools, negotiating final contract details for a three-year recipe julia especontract as the district’s superintendent starting July 1. Espe and husband Brian live at Long Lake in Sherburne County and have five grown children, and seven grandchildren. Julia grew up in Pekin, Ill., and Brian in Whittemore, Iowa. The two met when they were attending Winona State University taking coursework for becoming a school principal. She was assigned to tutor him in one of the courses because he was missing some classes when officiating at basketball games. She found it funny that he ended up with an A, and she a B, in the course.

Brian is a master coach for MN Math Corps and acting principal at Westwood Elementary in St. Cloud.

Julia counts family as her biggest interest, especially watching grandchildren in activities, much of those being sports. One of her grandchildren, age 9, recently played in Carnegie Hall as winner of the Little Mozart competition. She also enjoys boating, tubing, swimming and grilling foods.

Julia’s previous job was assistant superintendent in St. Cloud. Her occupations before that in different school districts were music teacher, gifted and talented program teacher and director, curriculum director, and principal. Many in her family have been in education.

“Princeton is a fantastic place for students,” she said. “People are student centered and the community is so supportive. I am looking forward to working with everyone, to take our district to new heights.”

MEXICAN BEAN SALAD

15 oz. can rinsed and drained black beans

15 oz. can drained kidney beans

15 oz. can drained and rinsed cannellini beans

1 chopped green bell pepper

1 chopped red bell pepper

10 oz. pkg. frozen corn kernels

1 chopped red onion

1/2 cup olive oil

1/2 cup red wine vinegar

2 T fresh lime juice

1 T  lemon juice

2 T white sugar

1 T salt

1 crushed garlic clove

1/4 cup chopped fresh cilantro

1/2 T ground cumin

1/2 T ground black pepper

1 dash hot pepper sauce

1/2 tsp. chili powder

Combine beans, bell peppers, frozen corn and red onon in large bowl. Whisk together in small bowl the olive oil, red wine vinegar, lime and lemon juices, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Pour the just-mixed olive oil dressing over the vegetables and mix well. Chill thoroughly and serve cold.

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