Corn And Avocado Salad Recipe

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Corn And Avocado Salad
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Ingredients:

Directions:

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

Per ServingPer 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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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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