Ingredients:

  • 1 large (approx. 7 oz / 200g) ripe Hass avocado, pitted and peeled
  • 1/4 cup (60ml) fresh lime juice
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/4 cup (15g) fresh cilantro, finely chopped
  • 1 small clove (3g) garlic, minced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1-2 tbsp (15-30ml) water (optional, for thinning)
  • 2 cups (300g) cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (85g) canned corn, drained and rinsed
  • 1/2 cup (85g) canned black beans, drained and rinsed
  • 1/4 cup (15g) fresh cilantro, chopped for garnish

Instructions:

  1. Place the avocado, lime juice, olive oil, chopped cilantro, garlic, salt, and pepper into your food processor. Pulse until the mixture is completely smooth and glossy. If the dressing feels too thick to pour, add water one tablespoon at a time until it reaches a pourable, creamy consistency.
  2. Dice the cucumber and red onion into uniform small cubes (about 1/4 inch). Halve the cherry tomatoes. In a large mixing bowl, combine the cucumber, tomatoes, onion, corn, and black beans.
  3. Pour the creamy avocado dressing over the prepared vegetable base and toss gently to coat all ingredients evenly. Garnish with additional fresh cilantro.