Vegan Mexican Chopped Salad with Avocado Dressing

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!