INGREDIENTS
1
Avocado
4 cups
Baby arugula
1 1/2 cups
Black beans, organic cooked
1/4 cup
Cilantro
2 cups
Corn, fresh
1
Garlic clove
2 cups
Multicolored mini tomatoes
1/2 tsp
Oregano
2
Scallions
2
Chipotle peppers in adobo sauce
1 tbsp
Honey
2 tbsp
Lime juice, fresh
1
Sea salt and freshly ground black pepper
6 tbsp
Olive oil, extra virgin
1 tbsp
Red wine vinegar
1/2 tsp
Cumin