To make Mexican corn salad

• 15 oz canned black beans drained and rinsed
• 15 oz corn drained; substitute 2 ears of corn
• ½ red onion finely chopped
• ¼ cup cilantro finely chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• ½ teaspoon red chili powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

To make avocado cilantro lime dressing

• 1 avocado
• 3 garlic cloves
• 2 tablespoons cilantro chopped
• 1 Jalapeño can remove seeds for milder version
• ¼ cup vegan sour cream substitute with vegan yogurt for lighter version
• ¼ cup mayonnaise vegan, olive oil-based
• 2 tablespoons fresh lime juice
• ½ teaaspoon cumin powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper