Crunchy Taco Salad

2 medium tomatoes , diced (about 1 cup)

1 small onion , diced (about 1/2 cup)

1 medium green bell pepper , diced (about 1 cup)

1 can (15 ounces or 450 g) kidney, pinto, or black beans , drained

1 can (8 ounces or 250 g) whole corn kernels

1/2 teaspoon chili powder

1/2-1 cup (125-250 g) Spicy Guacamole Dressing (see below)

1/2 cup (60 g) feta cheese, crumbled, or cheddar cheese, shredded

2 cups (125 g) corn tortilla chips , crumbled

250 ml

1/4 cup (60 ml) fresh lemon juice

1/4 medium onion , peeled

1 medium avocado , peeled, stone removed, and quartered

1 clove garlic , peeled

1 fresh serrano green chili pepper

1 generous handful fresh cilantro leaves (about 1/4 cup)

1 tablespoon olive oil or vegetable oil

1 teaspoon sea salt