Charred Tex-Mex Chopped Salad with Chili Lime Vinaigrette

Ingredients

• 3 ears of corn
• 2 roasted red peppers
• 1 sweet vidalia onion, quartered
• 1 tablespoon olive oil
• 1 15-ounce can of black beans, drained
• 1 pint of grape tomatoes, halved
• 8 oz spinach, roughly chopped
• ¼ cup fresh cilantro, roughly chopped
• 2 avocados, diced, salted, and peppered
• ¾ cup of queso fresco, crumbled
• ½ red onion, sliced very thinly with a mandoline
• ½ cup of apple cider vinegar
• ½ cup of water
• ½ teaspoon of salt