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Vegan Mexican Chopped Salad with Avocado Dressing Ingredients 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 red onion 2 scallions 1 avocado 170 grams or 1 cup black beans pre-boiled or canned For the avocado dressing: 1 avocado 80 ml or cup water (more to adjust the consistency) 2 tablespoons extra virgin olive oil 1 tablespoon lime juice 1 teaspoon chili powder teaspoon cumin salt and freshly ground black pepper to taste Instructions GRILL YOUR CORN: Use a broiler or a griddle pan to grill corn

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