November 4, 2016 Our eleventh annual Day of the Dead event was a terrific success! 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 José 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!
We’ve 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.
This event is our most important, and your generosity and support is truly inspiring!
Judith
CORN AND AVOCADO SALAD
1# frozen or fresh sweet corn kernels
1/2 (15oz) can drained black beans
1 large avocado, cubed
1/2 bunch cilantro, chopped
1 small red onion, diced 1/4″
1 large tomato, diced
Salad Dressing- Make this first so flavors have time to integrate
3/4 cup olive oil
3/4 cup cider vinegar
several garlic cloves, minced (2-4 depending on size and your love of garlic)
1 tsp salt
1/2 tsp black pepper
2-3 tsp ground cumin
Pour dressing over salad mixture, stir, let sit a bit. Taste and correct seasonings as desired