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V Bell Pepper and Corn Slaw

From Los Angeles Times; serves 6-8. You will note that most of the dressing ingredients say "to taste" -- that means you can adjust the sweet/sour to your family's liking. Chipotle chili powder can be found in the grocery stores. I have used it for a few years, including in my chili. It adds a really nice smokiness to anything that calls for chili powder. You can use half of each type of you want.

6 large bell peppers, assorted colors
2 ears corn, shucked -- you can use leftover steamed corn for this too, if you prefer
Juice of 2 lemons, or to taste
Zest of 1 lemon
1 clove garlic, minced
1/4 cup olive oil
1 Tablespoon honey (or agave syrup), or to taste
1 teaspoon salt
1/2 teaspoon chipotle or New Mexico chile powder, or to taste
1/4 cup cilantro

Core the peppers and cut them into lengthwise strips no thicker than one-eighth inch and about 2 1/2 inches long. Place sliced peppers in a large bowl. Slice the corn kernels off the corn, and toss them with the peppers.

In a small bowl, whisk together the lemon juice, zest, garlic, olive oil, honey, salt and chipotle chili powder to form a dressing. Taste and adjust seasoning to your taste. Pour the dressing over the pepper/corn mixture and toss well to coat completely. Stir in the cilantro and toss until evenly combined.

This makes about 6 cups of slaw. Cover and refrigerate the pepper slaw at least 1 hour before serving. The slaw will keep covered in the refrigerator for 2 days.