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)
- ½ red onion
- 2 scallions
- 1 avocado
- 170 g (1 cup) black beans, pre-boiled or canned
- For the avocado dressing:
- 1 avocado
- 80 ml (½ cup) water, more to adjust consistency
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a griddle pan or broiler over medium-high heat. Grill the corn cob for about 15 minutes, turning every 5 minutes, until lightly charred and soft. Let cool, then slice off the kernels.
- While the corn grills, chop the bell peppers, tomatoes, red onion, scallions, and avocado.
- Arrange the chopped veggies, black beans, and corn in bowls or plates, or toss them together in a large bowl.
- Prepare the avocado dressing: blend the avocado, water, olive oil, lime juice, chili powder, cumin, salt, and pepper until smooth.
- Pour the avocado dressing over the salad, toss gently, and serve immediately.
Notes
-
- For extra protein, add quinoa, tofu, or tempeh.
- Swap in other vegetables like cucumber, radishes, or zucchini.
- Add jalapeño or hot sauce for extra heat.
- Grill peppers or tomatoes with the corn for smoky flavor.
- Best enjoyed fresh; store leftovers in an airtight container for up to 2 days (keep dressing separate).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling & Tossing
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 10 g
- Protein: 7 g
- Cholesterol: 0 mg
