¼ cup olive oil ½ tsp. minced jalapeno
2 ears of corn, husked 2 cups diced sweet peppers
3 small tortillas cut into ¼ inch strips 2 cups halved cherry tomatoes
¼ cup fresh squeezed lime juice 2 cups canned black beans….rinsed and drained
3 Tbsp. chopped fresh cilantro 1 avocado..pitted and diced
1 tsp. brown sugar 2 celery ribs, diced
1 tsp. chopped garlic
Place tortillas on baking pan and bake until tortillas are crispy and golden brown.
Cook corn on the cob and cool and then cut corn kernels from the cobs and set aside.
Dice peppers, slice tomatoes and chop cilantro.
Put peppers, tomatoes, black beans and corn in large bowl plus celery if using.
In blender, combine olive oil, lime juice, cilantro, sugar, garlic and jalepeno and puree until smooth to make vinaigrette.
Toss veggies with the vinaigrette. Add avocado and gentlyl toss again. Serve garnished with tortilla chips.
~photos from House Beautiful, recipe from my mom, Linda