Mexican Corn, Tomato, and Avocado Salad


Serves: 4
Total Calories: 1,109

Ingredients

2 ripe avocados cut into 1 inch cubes
2 cups fresh corn kernals, or frozen and thawed
2 cups quartered grape tomatoes
1 cup coarsely chopped fresh cilantro leaves
1/2 cup chopped scallion
1/3 cup Mexican Lemon Cumin Dressing
TOPPING
1/4 cup diced orange pepper
1/4 cup diecd red bell pepper

Directions:

1. Combine the avocados, corn, tomatoes, cilantro, and scallions in a large bowl. Add the dressing and gently toss.

2. Top the salad with the orange and red bell peppers for a visual treat. Serve immediately.

For a Change . . .
* Add 1/4 cup diced yellow tomatoes to the top of the salad as well to make the meal even more visually appealing.

Tastes great with . . .
Tacos or Fajitas.

Nutritional Facts:

Serves: 4
Total Calories: 1,109
Calories from Fat: 970

This Mexican Corn, Tomato, and Avocado Salad recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.




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