Serves: 4
Total Calories: 1,109
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.
This Mexican Corn, Tomato, and Avocado Salad recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.
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