Ingredients

• 1/2 cup honey-lime-cumin vinaigrette
• 2 large orange or red bell peppers
• 2 ears fresh corn
• 1 tbsp extra virgin olive oil
• pinch Kosher salt
• pinch freshly ground black pepper
• 2 large firm-ripe tomatoes
• 1 small jicama
• 2 large firm-ripe avocados
• 1 15-oz can black beans, drained and rinsed
• 1/4 cup coarsely chopped fresh cilantro

Preparation

1. Wash, core, and seed tomatoes. Cut into 1/4-inch dice. Set aside.
2. Wash and peel jicama. Cut into 1/4-inch dice.  Set aside.
3. Peel and pit avocados.  Cut into 1/4-inch dice.  Set aside.
4. Position a rack in the center of the oven and preheat oven to 425 degrees.
5. Line a heavy-duty baking sheet with foil.
6. Cut peppers in half length-wise. Remove stem, seed, core, and ribs.
7. Place pepper halves on baking sheet, cut-side down.
8. Husk corn and put ears on baking sheet.
9. Drizzle oil over peppers and corn, rubbing it onto pepper skins and corn kernels evenly.
10. Sprinkle corn with salt and pepper.
11. Roast corn and peppers in oven until peppers are soft and slightly shriveled and corn kernels are lightly browned in a few spots (about 20 minutes).
12. When vegetables are done, let them rest until cool enough to handle.
13. Scrape away pepper skin and cut flesh into 1/2-inch dice.
14. Cut corn kernels from cob.
15. Onto large platter, arrange stripes or piles of prepared vegetables, including tomatoes, jicama, beans, and avocado.
16. Sprinkle with fresh cilantro.
17. Serve vinaigrette in a pitcher or drizzle vinaigrette over platter just before serving.

Notes

This recipe serves approximately eight people.

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