Roasted Pepper, Corn and Bean Salad

Directions:

Place pepper on pan under preheated broiler 2 inches from heat. Broil 15 to 18 minutes, turning pepper as each side becomes charred. When pepper is cool enough to handle, rub or peel charred skin from the pepper.

Cut the stem from the pepper and discard any excess liquid. Quarter the pepper lengthwise and discard the seeds. Slice crosswise and add to a medium size bowl.

Place drained beans in the bowl. Add corn, green chilies, green onions and Cumin dressing; stir. Cover and refrigerate 1 hour or up to 24 hours.

Cumin Dressing:
Combine vinegar, lemon zest, lemon juice, garlic and cumin in a small bowl; mix well.

Serve as a side with your favorite Mexican dish or eat as a snack with tortilla chips.