SIDE

Mexican avocado salad

Servings: 4, Cook time: 20 min

INGREDIENTS

Salad

  • 1 onion diced
  • 2 red bell peppers, chopped
  • 15 oz can black beans, rinsed and drained
  • 1 avocado sliced
  • 1 cup chopped tomatoes
  • 2 ears of fresh corn

 

Avocado Dressing

  • 15 oz can white beans, rinsed and drained
  • 3 cloves of garlic
  • 1 cup soy milk
  • 1 avocado
  • 2 Tbsp lime juice
  • 1 heaped Tbsp mustard

INSTRUCTIONS

  1. Brush each corn with oil and sprinkle with salt and pepper.
  2. Heat a skillet over medium heat. Cook for about 10 minutes, rotating frequently.
  3. Allow corn to cool, then cut kernels from the cob.
  4. Add all dressing ingredients to a blender. Blend until smooth.
  5. Add more milk for the desired consistency.
  6. Dressing can be kept in the refrigerator for up to 3 days.
  7. In a large bowl, combine peppers, onion, tomatoes, black beans, avocado, and corn.
  8. Add desired amount of dressing and stir to combine.