Need a potluck dish that everyone will love? This is it! Standard American, family-tested and approved!
2 ears of fresh corn cut off cob
2 bell peppers (1 red and 1 orange), chopped
2-3 tomatillos, chopped (optional)
1 small red onion, chopped
4 jalapeños, seeded and minced
4 or 5 Roma tomatoes, chopped
1 large clove garlic, crushed
2-3 limes juiced
1/2 to 1 teaspoon salt
Freshly ground pepper
1-2 teaspoon chili powder
1 large avocado, diced
2 cups cooked black beans
Sweet Vinegar Dressing to taste (see below)
Combine everything in a large bowl and mix well. Serve with your favorite tortilla chips. I make my own by cutting a stack of corn tortillas in half, then quartering each half and laying them on a cookie sheet, baking at 260 degrees for 20 minutes or until crisp.
Sweet Vinegar Dressing
Cover 1 cup pitted dates in rice vinegar for 8 hours. Blend until smooth. Add water if needed to thin and to weaken the strength of the vinegar flavor. Store dressing in a glass jar in the refrigerator.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
After years of developing recipes and collecting research on the health benefits of a plant-based diet, she has published two cookbooks, “Whole Food Goodness” and “Whole Food American Favorites.” Her newest release is available at The Kitchen Corner and online. Visit health4lifecooking.com or follow her blog at health4lifecooking.blogspot.com.