Mexican Avocado Salad

elavegan.com

Rebecca Clark

subheading: Salad Ingredients:

1 small onion diced

1 medium red pepper chopped

1 small green pepper chopped

One 15 oz can black beans rinsed and drained

1 small ripe avocado sliced

1 cup (180 g) of cherry tomatoes chopped

2 medium ears fresh corn

subheading: Avocado Dressing:

One 15 oz can white beans rinsed and drained

3 cloves of garlic

1 to 1 ¼ cups (240 to 300 ml) plant-based milk

1 small ripe avocado

2 tbsp lime juice

1 heaped tbsp mustard

Salt and pepper

Pinch of cayenne pepper optional

Directions at elavegan.com

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