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I have taken leftovers and put them on a take-and-bake cheese pizza with prosciutto and cheddar. No complaints, here!
For the Salad
2 ears fresh corn
1 cup chopped red onion
1 (14.5 oz) can black beans
1 red bell pepper, diced (about 1 cup)
1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
1 avocado
For the Dressing
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice, from 1-2 limes
2 tablespoons honey
1/4 cup plus 2 tablespoons vegetable oil
1 large garlic clove, roughly chopped
1/4 teaspoon dried oregano
3/4 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
2 chipotle peppers in adobo sauce (from a can)
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