Corn And Avocado Salad Recipe

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Ingredients:

Serving

Directions:

Preheat Oven to 400°F.
Allow frozen corn to defrost in refrigerator overnight.
Place corn on cookie sheet, place in oven and roast about 15 minutes until browned.
Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste.
In large bowl combine corn, beans, red pepper, onion, oregano, and jalapeno. Then add dressing and mix until combined.
When ready to serve cut up tomatoes and avocadoes and mix into salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	543.82 Kcal (2277 kJ)
Calories from fat	316.42 Kcal
		% Daily Value*
Total Fat	35.16g	54%
Cholesterol	27.22mg	9%
Sodium	1122.41mg	47%
Potassium	1043.78mg	22%
Total Carbs	52.53g	18%
Sugars	13.91g	56%
Dietary Fiber	15.17g	61%
Protein	12.16g	24%
Vitamin C	67.8mg	113%
Vitamin A	0.8mg	27%
Iron	18.9mg	105%
Calcium	147mg	15%

Amount Per 100 g
Calories	130.14 Kcal (545 kJ)
Calories from fat	75.72 Kcal
		% Daily Value*
Total Fat	8.41g	54%
Cholesterol	6.51mg	9%
Sodium	268.59mg	47%
Potassium	249.78mg	22%
Total Carbs	12.57g	18%
Sugars	3.33g	56%
Dietary Fiber	3.63g	61%
Protein	2.91g	24%
Vitamin C	16.2mg	113%
Vitamin A	0.2mg	27%
Iron	4.5mg	105%
Calcium	35.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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