Mexican Grilled Peppers and Corn Salad

I'm improvising the Pinto Beans, Persimmon and Avocado Salad and calling it Mexican because I threw in to it habanero chile and cilantro. You see, they are basically the same except there's no persimmons in this recipe but more hearty with the addition of grilled bell peppers and corn. To the dressing, I added some honey. It did taste more flavorful than without.

If you have a tiny kitchen the size of mine and no grill. This is what you do when the recipe calls for grilling. Just make sure you raise the rack high enough that the vegetables don't touch and burn by the electric hot plate.


Serve it as a side with a Double Decker Quesadilla.

Ingredients:
(makes 2 servings)

For the Salad:

• 1/2 red bell pepper, grilled and diced
• 1/2 yellow bell pepper, grilled and diced
• 1/2 con of fresh corn, grilled, use niblets only
  
• 1 habanero chili, core and seed removed, diced
• 1/2 cup cooked pinto beans
• 1 avocado, peeled and diced
• 4 cherry tomatoes, quartered

For the Dressing:

• 2 TB extra-virgin olive oil
• 1 small clove of garlic minced
• 1/4 medium-size red onion, chopped
  
• 1 TB fresh orange juice
• 2 TB lime juice
• 1 TB organic raw honey
  
• Ground cumin
• Sea salt and ground black pepper to taste
• Cilantro leaves as garnish
  

1. Simply toss all the salad ingredients together with salad dressing.