Always use organic when possible
Serves 6
1 large sweet onion, peeled, diced
1 large red bell pepper, seeds, membranes removed, chopped
1 medium green bell pepper, seeds, membranes removed, chopped
22 oz. black beans, rinsed, drained
1 large ripe avocado, peeled, pitted, sliced
2 cups cherry tomatoes, chopped
3 ears fresh corn,  peeled
20 oz. white beans, rinsed,drained
6 cloves garlic, peeled, minced finely
1 1/2 cups soy milk(you can add more or less depending on your thickness of dressing)
1 medium ripe avocado, peeled, pitted
3 Tbsp fresh lime juice
1 1/2 Tbsp mustard
salt and pepper to taste
cayenne pepper to taste (you can leave it out as well)
Brush ears of corn with some avocado oil and sprinkle with salt and pepper.
In a skillet over medium heat, add corn.
Cook for 2 minutes on each side,rotating frequently.
Cook ears for 10 minutes total.
Set aside to cool.
When cooled, cut kernels of cobs.
In a food processor, add white beans, garlic, soy milk, avocado, lime juice mustard salt, pepper and cayenne.
Blend until dressing is smooth and creaming. Scrape down sides when necessary.
Set aside.
In a large mixing bowl, add peppers, onion, tomatoes black beans, corn and avocado.
Stir to combine.
Add desired amount of dressing.
Taste and season with more salt, pepper, lime juice if needed.
Garnish with fresh herbs of your choice.
** Dressing will keep up to 3 days in the fridge.
For more great Dr. Nandi recipes, download for free the Superfoods cookbook at
Fresh Avocado Salad