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    You are in: Home / Recipes / Avocado Corn Salad - Moosewood Recipe
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    Avocado Corn Salad - Moosewood

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    dianegrapegrower's Note:

    A great accompaniment to fish or chicken, or could be enjoyed as a light lunch when served on a bed of lettuce with tomatoes and hard-boiled eggs.! Feel free to substitute fresh corn for the frozen when in season. Cooking time is the chill time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a skillet or saucepan, combine the corn, oil, water, cumin, and cayenne. Cook, covered, on medium heat for 4 minutes, or until the corn is tender. Uncover and cook for an additional minute or two to evaporate the excess moisture. Set aside to cool.
    2. 2
      Place avocado in a medium bowl, and coat with lemon or lime juice. Stir in the red onion, bell pepper, and corn mixture. Add salt and optional hot sauce to taste. Garnish with cilantro as desired.
    3. 3
      Serve immediately, or chill for 30 minutes if desired.

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    Nutritional Facts for Avocado Corn Salad - Moosewood

    Serving Size: 1 (342 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 397.5
     
    Calories from Fat 208
    52%
    Total Fat 23.1 g
    35%
    Saturated Fat 3.2 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 17.7 mg
    0%
    Total Carbohydrate 49.9 g
    16%
    Dietary Fiber 11.2 g
    44%
    Sugars 2.6 g
    10%
    Protein 7.8 g
    15%

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