Mexican Avocado Salad

Brush the ears of corn with a little oil, sprinkle with salt and pepper, and cook on a hot skillet or grill about 10 minutes total, rotating frequently; cool and cut the kernels off the cob. 2. For the dressing, blend the white beans, garlic, plant-based milk, avocado, lime juice, mustard, salt, pepper, and optional cayenne until smooth and creamy. 3. In a large bowl combine the chopped peppers, onion, tomatoes, black beans, avocado, and corn; add some dressing and stir. 4. Adjust seasonings with salt, pepper, or lime juice. 5. Garnish with fresh herbs and serve immediately.