Vegan Mexican Chopped Salad With Avocado Dressing

• 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!

olive oil, bell peppers, tomatoes, red onion, scallions, preboiled, avocados, lime juice, olive oil, water, ubc, salt

Taken from tastykitchen.com/recipes/salads/vegan-mexican-chopped-salad-with-avocado-dressing/ (may not work)