Black Bean Salad With Creamy Avocado Dressing

• FOR THE DRESSING:
• 1 cup Unsweetened Almond Milk
• 1/2 cups Cilantro, Chopped
• 1/2 Avocado, Chopped
• 1 Tablespoon Lime Juice
• 1 clove Garlic
• 1/4 teaspoons Sea Salt
• 1/4 teaspoons Cumin
• FOR THE SALAD:
• 1 bunch Lettuce Washed And Chopped
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 cup Organic Corn Kernels
• 1/4 cups Red Bell Pepper, chopped
• 1/4 cups Yellow Bell Pepper, Chopped
• 1 Avocado, Peeled, Pitted And Chopped
• 1 Spring Onion, Chopped

1. For the dressing:
2. Place all ingredients in a blender and process until smooth, scraping down the sides. Keep leftovers refrigerated for about 3 days.
3. For the salad:
4. Toss lettuce, black beans, corn, bell peppers, avocado, and spring onion in a large bowl. Drizzle with dressing and serve.

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Taken from tastykitchen.com/recipes/salads/black-bean-salad-with-creamy-avocado-dressing/ (may not work)