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    You are in: Home / Recipes / Spicy Corn Salad With Avocado Dressing Recipe
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    Spicy Corn Salad With Avocado Dressing

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    10 mins

    2 mins

    Evie*'s Note:

    tasty and colourful

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook corn in boiling water for 2 minutes.
    2. 2
      Drain well and refresh in cold water.
    3. 3
      Drain.
    4. 4
      Cut peppers into 1 cm cubes.
    5. 5
      Slice celery and spring onion thinly.
    6. 6
      Mix corn, peppers, onions and celery together.
    7. 7
      Peel and destone the avocado.
    8. 8
      Mash with a fork until smooth.
    9. 9
      Mix avocado,lemon juice, sour cream, chilli powder and (garlic if using) together.
    10. 10
      Mix avocado dressing through the corn mixture or serve separately.

    Ratings & Reviews:

    • on August 23, 2002

      55

      This was different, and excellent. Went great with grilled chicken and re-fried beans!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2007

      15

      I followed the recipe to the letter and it was awful! Way too much lemon juice. Are the other reviewers following the same recipe?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2004

      55

      This made a nice salad to go with BBQ ribs. It has bright colors, good Tex-Mex flavor and is easy to put together. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Corn Salad With Avocado Dressing

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.0
     
    Calories from Fat 124
    43%
    Total Fat 13.8 g
    21%
    Saturated Fat 3.4 g
    17%
    Cholesterol 6.3 mg
    2%
    Sodium 567.5 mg
    23%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 9.3 g
    37%
    Sugars 7.3 g
    29%
    Protein 6.9 g
    13%

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