Ingredients:
Peppers & Corn:
2 orange or red bell peppers
1 cup corn
cooking spray
Vinaigrette:
1 clove garlic, minced
salt
3 tbsp lime juice
3 tbsp orange juice
2 tsp finely chopped shallot
1 tbsp honey
3/4 tsp cumin seeds or ground cumin
1/4 cup extra-virgin olive oil
black pepper
Other:
2 large ripe tomatoes, diced
1 small jicama, peeled and diced
2 avocados, peeled, pitted and diced
15 oz can black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
Directions:
1. Roast peppers and corn: Position rack in the center of
the oven. Heat oven to 425. Line a baking sheet with aluminum
foil. Spray foil with cooking spray. Cut the peppers in half
lengthwise, remove stem, seed core, and ribs. Place pepper halves
on baking sheet cut-side down. Put corn on baking sheet as well.
Roast in oven until peppers are soft, slightly shriveled and browned
and corn kernals are lightly browned (about 20 minutes). Remove from
oven and place peppers in a zip-lock bag. Seal for 15 minutes.
Then remove skins from peppers and chop.
2. Make the vinaigrette: Combine all ingredients in a small bowl and
stir with whisk until combined.
3. Assemble salad as desired. Either mix all ingredients together or
tastefully arrange on a platter. Drizzle with vinaigrette.