Mexican Avocado Salad

Creamy Mexican Avocado Salad, which is filling but still light and perfect for lunch or as a side dish for dinner. This recipe is vegan, gluten-free, healthy, easy to make, and has an oil-free dressing.

📝 Ingredients

• 1 small onion (diced)
• 1 medium red pepper (chopped)
• 1 small green pepper (chopped)
• 1 (15 oz) can black beans (rinsed and drained)
• 1 small ripe avocado (sliced)
• 1 cup cherry tomatoes (chopped)
• 2 medium ears fresh corn
• 1 (15 oz) can white beans (rinsed and drained)
• 3 cloves of garlic
• 1 to 1 1/4 cups plant-based milk
• 1 small ripe avocado
• 2 tbsp lime juice
• 1 heaped tbsp mustard
• Salt and pepper
• Pinch of cayenne pepper (optional)

👨‍🍳 Instructions

1. 1Brush each of the ears of corn with a little oil and sprinkle with salt and pepper. Heat a skillet or a grill (over medium heat) and add corn. Cook for about 2 minutes on each side, rotating frequently, for a total of 10 minutes. Set aside to let cool, then carefully cut the kernels off of the cob.
2. 2Meanwhile, make the dressing: Add white beans, garlic cloves, plant-based milk, avocado, lime juice, mustard, sea salt + black pepper, and a pinch of cayenne pepper (optional) to a blender or food processor. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside. Add 1 cup of plant-based milk for a thicker dressing, or 1 1/4 cups for a runnier dressing.
3. 3In a large bowl, combine the chopped peppers, onion, tomatoes, black beans, avocado, and corn. Add some dressing (you will have leftovers for the next day) and stir to combine.
4. 4Taste and adjust seasonings. Add more salt/pepper/lime juice if needed.
5. 5Garnish with fresh herbs (e.g. parsley) and serve immediately. Enjoy! Store leftover dressing in a container in the fridge for up to 3 days. It tastes great over pasta salad or potato salad or any other salad.