Vegan Mexican Chopped Salad With Avocado Dressing

Name: Vegan Mexican Chopped Salad With Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 Scallions; 1 cup Pre-boiled Or Canned Black Beans; 2 Avocados, Divided; 1/3 cups Lime Juice; 2 Tablespoons Extra Virgin Olive Oil; 1/2 cups Water; 1/4 teaspoons Cumin; Salt And Freshly Ground Black Pepper, To Taste

Servings: persons

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
2 Scallions
1 cup Pre-boiled Or Canned Black Beans
2 Avocados, Divided
1/3 cups Lime Juice
2 Tablespoons Extra Virgin Olive Oil
1/2 cups Water
1/4 teaspoons Cumin
Salt And Freshly Ground Black Pepper, To Taste

1
Use a broiler or a griddle pan. 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 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.
2
While corn is grilling, chop the veggies. Dice red and green bell pepper, red and yellow tomatoes, red onion, scallions and 1 avocado and arrange on plates, creating sections (or in any other way you like). Add pre-boiled (or canned) black beans and corn kernels.
3
Pit and peel the remaining avocado. Add lime juice, extra virgin olive oil, water, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth. Pour the dressing over the salad. Enjoy!

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons Olive Oil, 1 ear Corn, Husks And Silk Removed, 2 Bell Peppers, Red And Green, 4 Medium-sized Tomatoes, Red And Yellow, and more.

Yes, Vegan Mexican Chopped Salad With Avocado Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!