Combine the corn, olives, red pepper, and onion. in another bowl mix the next seven ingredients. Pour over the corn mixture and toss to coat. Refrigerate overnight. Just before serving chop avacados and add.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 180 (45%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 11.1mg||0 %|
|Potassium 615.3mg||16 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 49.9g|
|Protein 8.1g||12 %|
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Calories per serving: 396
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