Bedford Newcomers & Neighbors Club

2 ~ 15 ounce cans black beans, rinsed and drained
1/3 cup freshly squeezed lime juice
1/2 cup olive oil
1 garlic clove, minced
1 tsp. fine sea salt
1/8 tsp. cayenne pepper
1 & 1/2 cups (thawed & drained) frozen white or sweet corn
1 avocado seeded, peeled, cut into 1/2 inch pieces
2 medium tomatoes, 1/2 ” pieces
6 green onions, w/ tops, finely chopped
1 fresh hot chili pepper, seeded & minced
1/2 cup coarsely chopped cilantro

Put lime juice, olive oil, garlic, salt & cayenne in a small jar, cover and shake to mix.

Place all remaining ingredients in a salad bowl. Shake lime dressing onto salad, stir. Can be prepared a few hours ahead, but waiting to add avocado until serving time will keep the green avocado color.

Refrigerate, serve cold. Serves 8-10 as side dish. Great the next day as a dip w/ tortilla chips!!

from the May 2001 newsletter

1/2 cup Butter
1 1/2 cups + 1 Tbsp Flour
1 cup + 1 tsp. Sugar
1 tsp. Baking Powder
1/4 tsp. Salt
1/3 cup Milk
1 tsp. Vanilla
1 1/2 cups fresh Blueberries
2 Eggs, separated

Preheat oven to 350 degrees. Spray cooking spray onto an 8” square pan.

Cream butter and 3/4 cup of sugar. Add salt and vanilla. Add egg yolks, beat until creamy.

Combine 1 1/2 cups of flour and baking powder. Add alternately with milk to egg yolk mixture.

Beat egg whites until soft, then add 1/4 cup of sugar, one Tbls. at a time until stiff. Coat berries with 1 Tbls. flour and add to batter.

Fold in egg whites. Pour into greased pan.

Sprinkle top with remaining Tbls. of sugar.

Bake 50 minutes or until toothpick in center comes out clean.

Makes 12 servings.

from the August 2000 newsletter