This festive salad has a light, spicy dressing, and a sweeter flavor due to first gently roasting the corn, zucchini and bell pepper. Serve this as is, on greens (fresh or steamed), baked potatoes and yams, or in steamed corn tortillas with Salsa Verde.Print
Above: The corn, red bell pepper and quartered zucchini, ready to roast! I forgot to take an "after" photo, but just roast until the bell pepper and zucchini have softened. I didn't cook mine long enough to brown much, but you can if you like. Some people like the look of the charred veggies, but even without this, the flavor is still enhanced and worth the roasting.
Above: The non-roasted ingredients, ready to go into the bowl: black beans, avocado, lime juice, chili powder, and chipotle powder; the pumpkin seeds will go on top as an optional garnish (or mix them in if you like).
Above: I like to cut the corn from the cob (after roasting) into a mixing bowl; just cut straight down the sides with your chef's knife. Strive to keep some of the cut corn kernels intact, as shown here, as it makes the dish more visually interesting.