Mexican Apricot-Avocado Salad

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1 cup corn kernels

3 1/2 cups black beans, drained and rinsed

2 avocados, peeled, pitted and diced

4 large apricots, pitted and diced

6 to 7 oz. mixed spring greens, rinsed

1/2 cup crushed tortilla chips, preferably guacamole flavored

1 cup silken soft tofu, drained

1/2 cup vegetable broth

1 Tbs. lime or lemon juice

1 tsp. chili powder

1 tsp. garlic powder

1 Tbs. olive oil

1 Tbs. salsa

1/2 cup snipped mint leaves

Salt and freshly ground pepper to taste

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