Vegan Mexican Chopped Salad with Avocado Dressing

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

For the vegan Mexican chopped salad:
2 teaspoons 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 grams or 1 cup pre-boiled or canned black beans

For the avocado dressing:
1 avocado
80 ml or 1/3 cup lime juice
2 tablespoons extra virgin olive oil
110 ml or 1/2 cup water
1/4 teaspoon cumin
salt and freshly ground black pepper to taste

View the full recipe at Happy Kitchen.Rocks →