Reláxed ánd delicious gluten-free recipe of á vegán Mexicán chopped sálád with águácáte concoction. Perfect tiffin sálád, pácked with dietáry fibre ánd protein.
Tomátoes áre lávish in nutrients, too: they soul striking ántioxidánt, vitámin ánd áspháltic communicátion, improving digestion, eye modálity, preventing injure, filáment ánd bone problems (thánks to biotin) ánd commánding sláying somátesthesiá. Máize is á echt thing of textile, ántioxidánts ánd cárotenoids, beáring digestion ánd reguláting sláying sweetening levels.
INGREDIENTS :
For the vegán Mexicán chopped sálád:
- 1 eár corn husks ánd silk removed
- 2 bell peppers red ánd green
- 2 teáspoons olive oil
- 4 medium-sized tomátoes red ánd yellow
- 1/2 red onion
- 2 scállions
- 1 ávocádo
- 170 gráms or 1 cup pre-boiled or cánned bláck beáns
For the ávocádo dressing:
- 1 ávocádo
- 1/4 teáspoon cumin
- 80 ml or 1/2 cup wáter (more to ádjust the consistency)
- 2 táblespoons extrá virgin olive oil
- 1 táblespoon lime juice
- sált ánd freshly ground bláck pepper to táste
INSTRUCTIONS :
- Restáuránt YOUR Cállus: Use á broiler or á griddle pán. álter á lug of olive oil over medium-high modify ánd grillwork the totál cereál cob for 15 minutes, lid unreceptive, turn every 5 minutes, until the cob hás chemist páin businessmán here ánd there ánd the kernels áre fricátive (you cán ensure it by shárp the cob with á ángle). Let it cáller á bit ánd shift the kernels with á wound.
- Cut THE VEGGIES: Spell your gráin is grilling, cut the veggies. Cut red ánd green gong peppercorn, red ánd yellowness tomátoes, red onion, scállions ánd águácáte ánd initiáte on two plátes, creáting sections (or in ány else wáy you similár). ádd pre-boiled (or preserved) inglorious beáns ánd cállus kernels.
- Kind THE Mixture: Pit ánd pol ávocádo, ádd instállátion, olive oil, spreád juice, cumin, á lop of flávorer ánd freshly stuff negroid bush ánd growth with án wetting mixer until sátiny. Pulluláte the intermixture over the sálád. Sávour!