today on the Blind vegan podcast. I'll share my tips and tricks on how to make a healthy Mexican black bean corn salad with a splash of chili lime, salad dressing 100% plant base and delicious too. Here are the ingredients: 1/4 cup, extra-virgin, olive oil, 1/4 cup lime, juice, 1 cup cashews, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon pink, Himalayan salt, 1/2 teaspoon crushed black pepper, 1 teaspoon smoked paprika, 2 tablespoons parsley, flakes, one chops, red onion, six cloves of chopped garlic, two mini red bell pepper, one mini yellow bell pepper, and one mini orange bell pepper, chopped, 1/2 container of cherry tomatoes, chopped into fourths two cans of black beans, rinsed and drained and one can of corn rinsed in drain this serves four people if you like this recipe, please follow, share and review it with anyone who enjoys black bean, corn salad, Mexican style and vegan style. Thank you so much for your support, and I will see you in the next episode of the blind, vegan.