Try this Corn and Avocado Salad recipe, or contribute your own.
Suggest a better descriptionUsing a sharp knife, cut the kernels off 4 ears of cooked corn. In a medium bowl toss corn with 1 cut up avocado, 2 thinly sliced scallions, 1 or 2 thinly sliced jalapeƱos peppers (seeds and membranes removed), 1 tablespoons olive oil, .5 teaspoon salt, and .25 teaspoon black pepper. Serve immediately with tortilla chips.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 597 | ||
Calories from Fat: 133 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 91.9mg | 3 % | |
Potassium 676.3mg | 18 % | |
Total Carbohydrate 107.9g | 32 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 94g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 597
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