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Vegan Mexican Chopped Salad with Avocado Dressing Recipe

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This recipe for Vegan Mexican Chopped Salad with Avocado Dressing, by , is from Steria Family Cookbook: From across the Country , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



For the Vegan Mexican Salad:
2 tsp Olive Oil
1 ear of corn husks and silks removed
2 Bell Peppers- Red and Green
4 Medium sized Tomatoes -Red and Yellow
Red Onion
2 Scallions
1 Avocado
1 cup or can of Black Beans

For the Avocado Dressing:
1 Avocado
cup of water
2 tbsp Extra Virgin Olive Oil
1 tbsp Lime Juice
tsp Cumin
Salt and Pepper to taste

1. Grill Your Corn: use a broiler or pan. Heat a lug of olive oil over medium-high heat and grill until the kernels have black burn marks and are soft. Remove from heat and let it cool a bit.
2. Chop The Veggies: While your corn is grilling, chop the veggies. Dice re and green bell peppers, red and yellow tomatoes, red onion, scallions, and avocado and arrange on two plates, creating sections (or anyway you would like). Add black beans and corn.
3. Make The Dressing: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt and pepper and process with a blender until smooth. Pour the dressing over the salad.




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