Mexican Avocado Salad

This gluten free deal is yummy but hard to find stuff with a ton of flavor SO looking for new recipes!!  This was super good!!!

Salad Ingredients

• 1 small onion diced
• 1 medium red pepper chopped
• 1 small green pepper chopped
• 1 (15 oz) can black beans rinsed and drained
• 1 small ripe avocado sliced
• 1 cup (180 g) cherry tomatoes chopped
• 2 medium ears fresh corn

Avocado Dressing

• 1 (15 oz) can white beans rinsed and drained
• 3 cloves of garlic
• 1 to 1 1/4 cups (270 ml) plant-based milk
• 1 small ripe avocado
• 2 tbsp lime juice
• 1 heaped tbsp mustard
• Salt and pepper
• Pinch of cayenne pepper optional

• Brush each of the ears of corn with a little oil and sprinkle with salt and pepper. Heat a skillet or a grill (over medium heat) and add corn. Cook for about 2 minutes on each side, rotating frequently, for a total of 10 minutes. Set aside to let cool, then carefully cut the kernels off of the cob.
• Meanwhile, make the dressing: Add white beans, garlic cloves, plant-based milk, avocado, lime juice, mustard, sea salt + black pepper, and a pinch of cayenne pepper (optional) to a blender or food processor. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside. Add 1 cup of plant-based milk for a thicker dressing, or 1 1/4 cups for a runnier dressing.
• In a large bowl, combine the chopped peppers, onion, tomatoes, black beans, avocado, and corn. Add some dressing (you will have leftovers for the next day) and stir to combine.
• Taste and adjust seasonings. Add more salt/pepper/lime juice if needed.
• Garnish with fresh herbs (e.g. parsley) and serve immediately. Enjoy! Store leftover dressing in a container in the fridge for up to 3 days. It tastes great over pasta salad or potato salad or any other salad.