Mexican Apricot-Avocado Salad

• 1 cup corn kernels
• 3 1/2 cups black beans, drained and rinsed
• 2 avocados, peeled, pitted and diced
• 4 large apricots, pitted and diced
• 6 to 7 oz. mixed spring greens, rinsed
• 1/2 cup crushed tortilla chips, preferably guacamole flavored
• 1 cup silken soft tofu, drained
• 1/2 cup vegetable broth
• 1 Tbs. lime or lemon juice
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 Tbs. olive oil
• 1 Tbs. salsa
• 1/2 cup snipped mint leaves
• Salt and freshly ground pepper to taste

1. To make Salad: Combine all ingredients in a large salad bowl, tossing to mix well.
2. To make Minted Lime-Tofu Dressing: Put ingredients into a blender, and process until smooth.
3. Spoon dressing over salad as desired, and toss to combine.
4. Serve immediately.

corn kernels, black beans, avocados, apricots, mixed spring greens, tortilla chips, silken soft tofu, vegetable broth, lime, chili powder, garlic powder, olive oil, salsa, mint leaves, salt

Taken from www.vegetariantimes.com/recipe/mexican-apricot-avocado-salad/ (may not work)