Mexican Chopped Salad with Spicy Avocado Dressing

Serves: 4

Beans

1 cup dry black beans

Overnight soak black beans in water.

1/2 tsp salt
4 cups water

Cook black beans with salt and water in instant pot, manual mode in high pressure for 30 minutes and let the pressure release naturally.

Yields: 2 and 1/2 cups

Spicy Avocado Dressing

1 small ripe avocado
1 tsp garlic
1 jalapeno

1/4 cup cilantro, chopped

1/8 tsp salt

1 tbsp olive oil
3 tbsp lime juice
1/4 cup water

Add all the dressing ingredients to blender, blend until smooth.

Yields: 8 Tbsp

Salad

2 hearts of romaine, finely chopped
1 red bell pepper, chopped
1 cup grape tomatoes, chopped into 2
2 green onion, chopped
1/2 cup cilantro, chopped
1 cup frozen / fresh corn
cooked black beans
1 Jalapeno

Mix all the salad ingredients, divide into 4 serving bowl, add dressing and enjoy!

Source: happyhealthymama
Taste Note: Tastes AWESOME