Vegan Mexican Chopped Salad with Avocado Dressing
Vegan Mexican Chopped Salad with Avocado Dressing
Vegan Mexican Chopped Salad with Avocado Dressing
Vegan Mexican Chopped Salad with Avocado Dressing
Cook Time
20minutes
Cook Time
20minutes
Ingredients
For the vegan Mexican chopped salad:
  • 2teaspoons olive oil
  • 1 ear cornhusks and silk removed
  • 2 bell peppersred and green
  • 4 medium-sized tomatoesred and yellow
  • 1/2 red onion
  • 2 scallions
  • 1 avocado
  • 170grams or 1 cup pre-boiled or canned black beans
For the avocado dressing:
  • 1 avocado
  • 80ml or 1/3 cup water
  • 2tablespoons extra virgin olive oil
  • 1tablespoon lime juice
  • 1/4teaspoon cumin
  • salt and freshly ground black pepper to taste
Instructions
  1. GRILL YOUR CORN: Use a broiler or a griddle pan. Heat a lug of olive oil over medium-high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until the cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork). Let it cool a bit and remove the kernels with a knife.
  2. CHOP THE VEGGIES: While your corn is grilling, chop the veggies. Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and avocado and arrange on two plates, creating sections (or in any other way you like). Add pre-boiled (or canned) black beans and corn kernels.
  3. MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth. Pour the dressing over the salad. Enjoy!
Recipe Notes

Refrigerate the avocado dressing in an air-tight container or jar for up to 3 days.