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November 4, 2016\u00a0\u00a0 Our eleventh annual Day of the Dead event was a terrific success!\u00a0 The dinner, organized by board members Molly and Steve, was delicious as usual. Our silent auction had many unique and interesting items including four full tables of items just from Chiapas. We appreciate all of you who attended. Many thanks go out to Jos\u00e9 Franco, Alondra Franco and Oralia Jagger for the musical interlude of Mexican ballads and folksongs. More thanks are due to our wonderful volunteers, without whom this event would not be possible. You know who you are!<\/p>\n
We\u2019ve had a number of requests for the corn salad, so it is included here. If you would like the squash casserole recipe, click on the update from the 2015 dinner and auction.<\/p>\n
This event is our most important, and your generosity and support is truly inspiring!<\/p>\n
Judith<\/p>\n
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CORN AND AVOCADO SALAD<\/strong><\/p>\n 1# frozen or fresh sweet corn kernels Salad Dressing- Make this first so flavors have time to integrate<\/strong><\/p>\n 3\/4 cup olive oil Pour dressing over salad mixture, stir, let sit a bit. Taste and correct seasonings as desired<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_4″][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text admin_label=”Text – FB Like\/Share” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
\n1\/2 (15oz) can drained black beans
\n1 large avocado, cubed
\n1\/2 bunch cilantro, chopped
\n1 small red onion, diced 1\/4″
\n1 large tomato, diced<\/p>\n
\n3\/4 cup cider vinegar
\nseveral garlic cloves, minced (2-4 depending on size and your love of garlic)
\n1 tsp salt
\n1\/2 tsp black pepper
\n2-3 tsp ground cumin<\/p>\n