The Pioneer Woman Tasty Kitchen
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Vegan Mexican Chopped Salad with Avocado Dressing

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Level: Easy

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Description

Easy and delicious gluten-free recipe of a vegan Mexican chopped salad with grilled corn, summer veggies, black beans and avocado dressing.

Ingredients

  • 2 teaspoons Olive Oil
  • 1 ear Corn, Husks And Silk Removed
  • 2  Bell Peppers, Red And Green
  • 4  Medium-sized Tomatoes, Red And Yellow
  • ½  Red Onion
  • 2  Scallions
  • 1 cup Pre-boiled Or Canned Black Beans
  • 2  Avocados, Divided
  • ⅓ cups Lime Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • ½ cups Water
  • ¼ teaspoons Cumin
  • Salt And Freshly Ground Black Pepper, To Taste

Preparation

Use a broiler or a griddle pan. Heat a lug of olive oil over medium-high heat and grill the whole corn cob for 15 minutes, lid closed, turning every 5 minutes, until cob has black burn marks here and there and the kernels are soft (you can check it by piercing the cob with a fork). Let it cool a bit and remove the kernels with a knife.

While corn is grilling, chop the veggies. Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and 1 avocado and arrange on plates, creating sections (or in any other way you like). Add pre-boiled (or canned) black beans and corn kernels.

Pit and peel the remaining avocado. Add lime juice, extra virgin olive oil, water, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth. Pour the dressing over the salad. Enjoy!

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