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Vegan Mexican Chopped Salad with Avocado Dressing

Elena Szeliga
  • 20 minutes
  • Serves 2

INGREDIENTS

2 tsp

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 g

or 1 cup pre-boiled or canned black beans

1

avocado

80 milliliters

or 1/2 cup water ((more to adjust the consistency))

2 tbsp

extra virgin olive oil

1 tbsp

lime juice

1/4 tsp

cumin

salt and freshly ground black pepper