Announcements

Sunday, Sept. 18th--New Member Welcoming Social--6pm at the Bishops--510 E. Tripp, Sunnyvale--All are invited to attend--Please bring a snack to share!

Saturday, Sept.24th--Relief Society General Broadcast--Light dinner served at 5:30pm at the Stake Center followed by the broadcast at 7pm!

Roasted Corn and Black Bean Salad

This is the recipe Dorothy made for book club that everyone loved...

ROASTED CORN AND BLACK BEAN SALAD

Roasted Corn

•          1 (1 pound) pkg. Frozen extra sweet whole kernel corn, thawed

•          2 to 3 T. oil

Dressing

•          1 T. kosher or salt

•          ¾ tsp. cumin

•          6 T. fresh lime juice

•          5 T. oil

•          2 T. cider vinegar

Salad 
            1 c. chopped fresh cilantro
             ½  chopped red onion

3 Italian plum tomatoes

2 jalapeño chilies, seeded and chopped

1 red bell pepper, chopped (1 cup)

1 tsp. minced garlic

2 (15 oz.) cans of black beans, drained and rinsed 2 large avocados, cut into ^1/2 inch pieces

1 or 2 Mango

Garnish

•          red leaf lettuce

•          fresh cilantro sprigs

Heat oven to 450°. In medium bowl, combine corn and 2-3 T. oil; toss to coat. Spread corn in ungreased 10-by-15 inch baking pan. Bake 18-22 minutes or until corn begins to turn light golden brown, stirring every 5 to 10 minutes. Cool 10 minutes.