Black Bean and Corn Salad with Roasted Jalapeno Dressing

Earlier this summer, my fiance and I bought two jalapeno pepper plants at our local farmers' market, since we didn't have any luck growing them from seed.  The two plants we bought have just EXPLODED with jalapenos after a couple of months, and now we are trying to find a use for them!  I adapted this recipe from one I found on Pinterest (surprise, surprise).  I pretty much doubled it, and adjusted the ingredients to my own personal preferences.  Here is the link to the original recipe:

http://www.yummly.com/recipe/Fiesta-Black-Bean-Salad-Recipezaar_1?columns=6&position=14/36

I wish I had a picture to share, but I wasn't planning to post the recipe until I discovered how awesome it turned out.  And by then, it was all gone  :-)


Ingredients:

• 4 ears of corn, husks and silk removed, rinsed and patted dry
• two 15 oz cans of black beans, drained and rinsed
• two jalapeno peppers, whole
• one bell pepper, de-seeded and chopped (any color, but I used green)
• 2 green onions, sliced
• 1/2 cup chopped fresh tomato, seeds and pulp removed
• 1 ripe avocado, chopped (do this at the very end)
• the juice of one lime
• 1 tsp grated lime zest
• 1 clove minced garlic
• 1/4 cup olive oil
• 1/4 tsp dried oregano
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp cumin
• black pepper, to taste

Start by cooking the corn-- preheat the oven to 400 degrees and wrap the corn individually in foil.  Place the jalapeno peppers (whole) on a baking sheet with the corn and bake everything for 20 minutes.  Check on the jalapenos after 15 minutes; if the peppers are already look sunken in with darkened skin, they may be ready to take out.  

When the corn is done, let it cool before cutting the kernels off with a knife (or one of those fancy corn kernel cutters, which I don't have).  In a large bowl, mix the corn kernels, drained black beans, bell pepper, green onion, and tomato.  

In a smaller bowl, combine the lime juice, lime zest, garlic, olive oil, dried oregano, honey, salt, black pepper and cumin.  Carefully remove the stem of the jalapeno and roughly chop them up to your liking (seeds and veins removed if you don't want too much heat, but you may leave them in for some extra kick).  Add the roasted jalapeno to the dressing and whisk to combine.  Pour the dressing over the vegetables and mix to coat.  Have a taste, if it needs more salt or pepper, go ahead and adjust the seasoning.  

This can be served immediately, but it also tastes great if it is left to "mingle" overnight.  Right before serving, cut up the ripe avocado and toss everything together.  This is to prevent the avocado from browning if it sits too long.  Enjoy!!