Healthy Recipe of the Week: Texas Caviar and Sweet Vinegar DressingWritten by April Ashcroft

Need a potluck dish that everyone will love? This is it! Standard American, family-tested and approved!

Texas Caviar

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.

Healthy Recipe of the Week: Texas Caviar and Sweet Vinegar DressingApril 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 or follow her blog at

Previous articleDeal of the Day: $6 off any full-service oil change at Speed Lube
Next articleTiny Living in a Giant World: SUU tiny home build for Heather Wade a year later
April Ashcroft is a nutrition coach and cooking consultant. She has a passion for teaching others how to gain optimal health through plant based nutrition. She began teaching cooking classes in 2004 through the Dixie State College Community Education program. In 2005 she co-founded the Vegetarian Society of Utah and continues to serve on the board of directors. In 2007 she created Health 4 Life Cooking classes and teaches private classes monthly. She is also available to teach for your church, business, or civic group. In 2010 she earned a certificate in Plant Based Nutrition from Cornell University’s Nutrition Fundamentals on-line certification program. Since 2006 she has been a member of where she keeps up with the most cutting edge un-bias nutritional research and loves to share it with you! In January 2012 she joined the team of providers at The Bridge Health Recovery Center where she teaches the benefits of high nutrient plant based nutrition to help those suffering from chronic illnesses and seeking health through holistic methods. April has published two cookbooks, Whole Food Goodness and Whole Food American Favorites. Recipes in these two books are 100% vegan and are high in nutrients using only the most wholesome ingredients that you can find at most any grocery store. She lives in beautiful southwest Utah with my husband Brian and cats Benson and Baxter. She has three daughters and seven grand-kids and loves hiking, biking, swimming, water and snow skiing, and anything that involves being in the great outdoors!