Of this beautiful dish, Shirley wrote, "This colorful, delightful low-fat salad is perfect for pot lucks, picnics or a summer luncheon or even a Thanksgiving dish. It keeps well. It is worth the trouble of all the chopping to get it together."
I don't think enough is said in favor of chopping. Chopping is a very rhythmic activity, and, it's been found that when writers feel stuck, they should go do something rhythmic. Somehow the rhythm of the activity (walking, sweeping a floor, ironing, and, of course, chopping!), helps to unblock the mind. I like to think that the rhythm connects the left and right sides of the brain so that they start working together.
Maybe, we all need in our lives the kinds of rhythm that chopping provides. In fact, I got so carried away chopping the veggies, I didn't use half of each of the peppers, I chopped all the peppers and once chopped, well, I thought, I'll throw them in, too! And I probably used more cilantro than Shirley suggests.
Once you start chopping you really make a recipe your own!
Serves 8 - 10
1 16-oz package frozen corn, defrosted
2 cups quartered cherry tomatoes or seeded and diced tomatoes
1 can kidney beans, drained and rinsed
1 cup chopped red onion
1 cup diced peeled carrot
1/2 each red, green and orange bell peppers, seeded and diced
1/2 cup chopped cilantro
1/2 cup sliced black olives
2 avocados cut into 1/2-inch cubes - use firm but ripe avocados - not too soft and mushy
1 fresh jalapeno, seeded and diced
2 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 cup fresh squeezed lime juice
Put defrosted corn into a large bowl. Add tomatoes, kidney beans, red onion, carrot, bell peppers, cilantro, black olives and toss gently. Add avocados, jalapeno, garlic, cumin powder, salt, black pepper and lime juice. Toss gently again and cover. Refrigerate until ready to serve.
Serving suggestion: serve individual servings in lettuce cups