Roasted Corn and Black Bean Salad

This is the recipe Dorothy made for book club that everyone loved...

ROASTED CORN AND BLACK BEAN SALAD

Roasted Corn

•          1 (1 pound) pkg. Frozen extra sweet whole kernel corn, thawed

•          2 to 3 T. oil

Dressing

•          1 T. kosher or salt

•          ¾ tsp. cumin

•          6 T. fresh lime juice

•          5 T. oil

•          2 T. cider vinegar

Salad 
            1 c. chopped fresh cilantro
             ½  chopped red onion

3 Italian plum tomatoes

2 jalapeño chilies, seeded and chopped

1 red bell pepper, chopped (1 cup)

1 tsp. minced garlic

2 (15 oz.) cans of black beans, drained and rinsed 2 large avocados, cut into ^1/2 inch pieces

1 or 2 Mango

Garnish

•          red leaf lettuce

•          fresh cilantro sprigs

Heat oven to 450°. In medium bowl, combine corn and 2-3 T. oil; toss to coat. Spread corn in ungreased 10-by-15 inch baking pan. Bake 18-22 minutes or until corn begins to turn light golden brown, stirring every 5 to 10 minutes. Cool 10 minutes.