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
170 grams or 1 cup black beans pre-boiled or canned
For the Avocado Dressing:
80 ml or 1/2 cup water (more to adjust the consistency)
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon cumin
Salt and freshly ground black pepper to taste
Grill your Corn:
Use a broiler or a griddle pan to grill corn. 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 the 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.
Chop the Veggies:
While your corn is grilling, chop the veggies.
Dice red and green bell pepper, red and yellow tomatoes, red onion,scallions and avocado and arrange in four bowls or plates,creating sections (or just toss it all together if you prefer).
Add already boiled (or canned and rinsed) black beans and the broiled corn kernels.
For the Dressing:
Pit and peel avocado, add water, olive oil, lime juice, chili powder, cumin, a pinch of salt and freshly ground black pepper and process with a food processor or an immersion blender until smooth.
Pour the dressing over the salad.
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