Chopped Mexican Salad with Roasted Peppers, Corn, Tomatoes & Avocado

Ingredients

• ¼ cup extra-virgin olive oil
• 1 15-oz. can black beans, drained and rinsed (or 1-½ cups home-cooked black beans)
• 2 large firm-ripe avocados, peeled, pitted, and cut into ¼-inch dice (about 2-½ cups)
• 2 large firm-ripe tomatoes, cored, seeded, and cut into ¼-inch dice (about 1-¾ cup)
• 1 Tbs. honey; more to taste
• Kosher salt
• Freshly ground black pepper
• + 11 more ingredients
• • 2 ears fresh corn
  • 2 large orange or red bell peppers
  • 1 small jícama, peeled and cut into ¼-inch dice (2 cups)
  • ¼ cup coarsely chopped fresh cilantro
  • 1 Tbs. extra-virgin olive oil
  • 3 Tbs. fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 1 small clove garlic
  • 3 Tbs. fresh orange juice
  • 2 tsp. finely chopped shallot
  • ¾ tsp. cumin seeds, toasted and finely ground

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil. Cut the peppers in half lengthwise and remove the stem, seed core, and ribs. Put the pepper halves on the baking sheet cut side down. Husk the corn and put the ears on the baking...

View full recipe at Fine Cooking