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Corn and Avocado Salad

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“Zesty corn salad that goes great with a summer BBQ.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat Oven to 400°F.
  2. Allow frozen corn to defrost in refrigerator overnight.
  3. Place corn on cookie sheet, place in oven and roast about 15 minutes until browned.
  4. Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste.
  5. In large bowl combine corn, beans, red pepper, onion, oregano, and jalapeno. Then add dressing and mix until combined.
  6. When ready to serve cut up tomatoes and avocadoes and mix into salad.

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