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Created by:
Stefanie
Corn & Avocado Salad
8
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8
Ingredients
▢
¼
c.
red onion
finely chopped
▢
1
c.
canned black beans
drained and rinsed
▢
1
bell pepper
orange or yellow, finely chopped
▢
2-3
fresh ears of corn
kernels removed
▢
2
cloves
of garlic
finely minced/crushed
▢
1
tsp.
dried oregano
▢
¼-1/2
c.
lemon juice
▢
½
tsp.
ground black pepper
▢
3
Tbs.
apple cider vinegar
▢
4
ripe avocados
diced (cut and add avocados just before serving)
Instructions
Combine all ingredients EXCEPT avocados in a large bowl.
Cover and refrigerate for at least 8 hours.
Just before serving, dice and gently mix in avocados.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
21
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
122
mg
|
Potassium:
678
mg
|
Fiber:
10
g
|
Sugar:
3
g
|
Vitamin A:
674
IU
|
Vitamin C:
35
mg
|
Calcium:
37
mg
|
Iron:
2
mg
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