Grilled Corn & Black Bean Salad

1

To make the dressing, add minced garlic, lime juice, olive oil, sea salt to a blender and blend until smooth. Set aside.

2

In a large salad bowl, add the black beans, grilled corn kernels, onion, avocados and cilantro. Pour dressing on top and mix to combine. Taste and add more sea salt if needed.

3

Divide into individual salad bowls/plates and enjoy! Serve with your favourite protein like chicken or steak.

4

Store in an air-tight container in the fridge for up to 3 days.

5

Substitutions: Pressed for time, use canned corn instead.