Mexican Avocado Salad

A hearty vegan avocado salad is perfect for lunch!
Gluten-free, oil-free.

Ingredients:
1 small onion, chopped
1 medium red bell pepper, chopped
1 small green bell pepper, chopped
1 can (400 g) black beans, drained and rinsed under running water
1 small ripe avocado, sliced
1 cup (180 g) cherry tomatoes, chopped
1 can corn

For the salad dressing:
1 can (400 g) white beans, drained and rinsed under running water
3 cloves garlic
1-1 ¼ cups (270 ml) plant-based milk
1 small ripe avocado
2 tablespoons lime juice
1 tablespoon mustard
Salt and pepper
Pinch of cayenne pepper (optional)

Directions:

1. Prepare the salad dressing. In a blender or food processor, puree the white beans, garlic cloves, plant-based milk, avocado, lime juice, mustard, salt, black pepper, and a pinch of cayenne pepper (optional) until smooth and creamy. Set aside.
2. Add the chopped peppers, onion, tomatoes, black beans, avocado, and corn to a large bowl. Add some of the dressing (you’ll have some left over for the next day). Mix everything together.
3. Taste and add more salt, pepper, and lime juice if needed.

4. Garnish with fresh herbs (e.g. parsley) and serve. You can store the leftover dressing in the refrigerator for up to 3 days – it goes great with a variety of salads: pasta, potato, etc.

Yield: 4 servings
Recipe: elavegan.com