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
• Optional garnishes: raw red onions, pickled red onions (see recipe below), sour cream, pepita seeds, chili-dusted pistachios or almonds
• 2 tablespoons white vinegar
• Zest and juice of 1 lime
• 1 teaspoon chili powder
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ⅓ cup of extra virgin olive oil
• ½ teaspoon red pepper flakes (optional)
• ½ of a red onion, sliced very thinly with a mandoline
• ½ cup of apple cider vinegar
• ½ cup of water