Vegan Mexican Chopped Salad with Avocado Dressing Recipe


For the vegan Mexican chopped salad:
2 teaspoons olive oil
1 ear corn husks and silk removed
2 bell peppers red and green
4 medium-sized tomatoes red and yellow
1/2 red onion
2 scallions
1 avocado
170 grams or 1 cup pre-boiled or canned black beans

For the avocado dressing:
1 avocado
80 ml or 1/2 cup water (more to adjust the consistency)
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1/4 teaspoon cumin
salt and freshly ground black pepper to taste


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