Cooking Time: 10 min | Servings 4

1 cup (172 g) cooked black beans
½ cup (82 g) frozen corn (run under hot water, drained)
3 tablespoons (15 g) minced scallion
6 cherry tomatoes, cut into quarters
2 cloves garlic, minced
1 teaspoon minced fresh cilantro, or to taste
Pinch of dried oregano
1 chipotle in adobo
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) vegetable broth
1 teaspoon nutritional yeast
2 tablespoons (15 g) roasted salted pepitas (hulled pumpkin seeds)
2 avocados, pitted, peeled, and chopped
Salt and pepper

In a medium mixing bowl, combine the beans, corn, scallions, cherry
tomatoes, garlic, cilantro, and oregano. To make the dressing, thoroughly
combine the chipotle, lemon juice, vinegar, broth, and nutritional yeast in a
small blender or mortar and pestle. Pour over the bean mixture, followed by
the pepitas. Stir in the avocados gently. Season with salt and pepper to taste.
Serve immediately to avoid discoloration of the avocado.