Mexican Chopped Salad with Avocado Dressing
Servings: 4
Calories: 369kcal
Ingredients
For the salad
- 2 teaspoons olive oil OPTIONAL
- 1 cup sweet corn rinsed and drained
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 roma tomatoes diced
- 1/2 red onion diced
- 2 scallions
- 1 avocado
- 1 cup black beans rinsed and drained
For the avocado dressing:
- 1 avocado pitted and peeled
- 1/2 cup water or more as needed
- 2 tbsp extra virgin olive oil
- 1 tbsp lime juice
- 1/4 tsp ground cumin
- salt to taste
- black pepper to taste
Instructions
- Chop the veggies. Mix the ingredients in a bowl.
- Add all the dressing ingredients in a blender and blend until smooth. Pour the dressing over the salad.
- Serve or store refrigerated in a lidded container.
Notes
Refrigerate the avocado dressing in an air-tight container or jar for up to 3 days.
Nutrition
Calories: 369kcal | Carbohydrates: 35g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 1022mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1865IU | Vitamin C: 85.8mg | Calcium: 40mg | Iron: 2.2mg
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