Roasted Corn and Black Bean Salad 2

Ingredients

• 5 tablespoon(s) Vegetable Oil
• 2 jalapeno peppers, seeded and finely chopped
• 2 tablespoon(s) cider vinegar
• 6 tablespoon(s) lime juice
• ¾ teaspoon(s) ground cumin
• 1 tablespoon(s) kosher salt
• 2 avocados, peeled, cut into ½ inch pieces (large)
• + 9 more ingredients
• • 2 teaspoon(s) minced garlic
  • 1 package(s) frozen corn, thawed (1 lb pkg)
  • 2 ounce(s) cans black beans, rinsed and drained
  • 1 red pepper, chopped
  • Dressing
  • 3 plum tomatoes, chopped
  • ¹/₃ cup(s) chopped red onion
  • 1 cup(s) chopped fresh cilantro
  • 2 tablespoon(s) vegetable oil

Preheat oven to 450°. In medium bowl, combine corn and oil and toss. Spread corn in ungreased 15x10 inch pan. Bake 18-22 minutes or until corn begins to brown lightly, stirring every 5 to 10 minutes. In a small container with a tight fitting lid, combine all dressing ingredients and shake until w...

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