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Mexican Avocado Salad

Mexican Avocado Salad
Step 1 / 5
Brush the ears of corn with a little oil, sprinkle with salt and pepper, and cook on a hot skillet or grill about 10 minutes total, rotating frequently; cool and cut the kernels off the cob.

Ingredients (for 2 servings)

  • 1 whole — Onion
  • 1 whole — Red Pepper
  • 1 whole — Green Pepper
  • 1 can — Canned Black Beans
  • 2 whole — Avocado
  • 1 cup — Cherry Tomatoes
  • 2 whole — Fresh Corn Ears
  • 1 can — Canned White Beans
  • 3 clove — Garlic
  • 1 cup — Plant-Based Milk
  • 2 tbsp — Lime Juice
  • 1 tbsp — Mustard
  • 1 pinch — Salt and Pepper
  • 1 pinch — Cayenne Pepper