Preheat the oven to 400°F and line 2 sheet pans with parchment paper.

Drain the cans of artichokes, (reserve the liquid and use for these Caesar Chickpea Sandwiches!) rinse well and pat them dry with a paper towel. The quartered artichoke hearts are best since they are less juicy, but if you can only find the whole hearts, just cut them in half. You want them cleaned and patted well so they are not overly salty in the final salad.

Spread the artichokes out onto the pan making sure they don't overlap. Bake for 25 minutes until the bottoms have a nice brown color (see pic). Set the timer for 15 minutes and then add the pan of bell peppers to the bottom rack and bake them for the remaining 10 minutes (of the full 25 minutes). This should have both the artichoke hearts and peppers done at the same time.

While they are baking, get out a small bowl and add the lime juice, oregano, cumin and jalapenos and stir to mix.

Once the veggies are done roasting, add them to a large bowl.

Heat up the beans and corn your preferred method. I just warmed them up in the microwave for a couple of minutes. Add them to the bowl of veggies.

Pour the lime juice mixture over the bowl of ingredients and toss for a couple of minutes to make sure everything is well coated. Taste and if you want it more acidic, add more lime juice. Add salt to taste, if needed. Depending on the beans you used, you may or may not need any salt. I only added a good pinch since the artichokes do give a salty bite and my beans had some.

You should get a spicy bite every couple of bites from the jalapenos, so it's not overly spicy for each bite, but if you are really brave for a spicier salad, add whole slices of the pickled jalapenos at serving. If desired, add fresh cilantro. Eat immediately or chill for a couple of hours if preferred.