CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES & AVOCADO

Steps:

• Pre-heat oven to 425 degrees Roast the peppers and corn: Position a rack in the center of the oven and heat the oven to 425 degrees. Line a heavy duty rimmed baking sheet with foil. Cut the peppers in half lenghtwise and remove the stem, seed core and ribs. Put the pepper halves on the baking sheet cut side down. Husk the corn and put the ears on the baking sheet. Drizzle the oil over the peppers and corn and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle the corn with salt and pepper. Roast in the oven until the peppers are soft and slightly shriveled and browned and the corn kernels are lightly browned in a few spots, about 20 minutes ( rotate the corn occasionally as it roasts). When the vegetables are done, let them rest until cool enough to handle. Scrape away the pepper skin and cut the flesh into 1/2 inch dice. Cut the corn kernels from the cob. You should have about 1 1/2 cups kernels. Make the vinaigrette: Mince and mash the garlic to a paste with 1/4 teaspoon kosher salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and toasted ground cumin. Slowly add the oil in a thin stream, whisking until well blended. Season to taste with black pepper and more salt and honey if you like.