Corn and Avacado Salad

from Judy Tsoukalas

16 oz. frozen corn
1 c (or can) canned black beans
1 c bell peppers (red or green), chopped
1 c red onions (chopped)
¼ c oregano (chopped) or 1 tbl. dried
½ small jalapeno (chopped)
3 avacadoes (chopped)
3 medium tomatoes (chopped)
4 limes (squeezed)
¼ c olive oil
¼ c red wine vinegar
1 tbl. garlic (chopped)
1 tbl. ground cumin
1 tbl. chili powder
½ tsp. salt
Hot sauce

Preheat oven to 400 degrees. Allow frozen corn to defrost in refrigerator overnight.
Place corn on cookie sheet, put in oven and roast about 15 minutes or longer, until browned. Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste. In large bowl combine corn, beans, red/green pepper, onion, oregano and jalapeno. Add dressing and mix until combined.
When ready to serve cut up tomatoes and avacados and mix into salad.