Directions:
- Combine the first 5 ingredients in a small saucepan. Cover and cook for 5 minutes on medium. Continue cooking for 2 minutes uncovered to evaporate excess water. Remove from heat and cool.
- Cut avocado in half and remove pit. Cut avocado into 1/2 inch cubes. (Do this by making 1/2 inch spaced cuts in the avocado crosswise and lengthwise. Be sure not to cut into the skin of the avocado. Then use a spoon to scoop the flesh out.)
- Put the avocado cubes in a medium bowl. Add lime juice and stir gently. Chop the bell pepper and add to the bowl. Add cooked corn and red onion to the bowl. Gently stir and serve.
- This salad is best eaten on the day it is made because the avocado tends to darken by the next day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.76 Kcal (2335 kJ) | ||
| Calories from fat | 339.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.71g | 58% | |
|---|---|---|---|
| Cholesterol | 42.59mg | 14% | |
| Sodium | 753.87mg | 31% | |
| Potassium | 734.78mg | 16% | |
| Total Carbs | 48.68g | 16% | |
| Sugars | 13.5g | 54% | |
| Dietary Fiber | 8.94g | 36% | |
| Protein | 11.78g | 24% | |
| Vitamin C | 46.3mg | 77% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 16.7mg | 93% | |
| Calcium | 95.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 183.37 Kcal (768 kJ) | ||
| Calories from fat | 111.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 58% | |
|---|---|---|---|
| Cholesterol | 14mg | 14% | |
| Sodium | 247.84mg | 31% | |
| Potassium | 241.57mg | 16% | |
| Total Carbs | 16g | 16% | |
| Sugars | 4.44g | 54% | |
| Dietary Fiber | 2.94g | 36% | |
| Protein | 3.87g | 24% | |
| Vitamin C | 15.2mg | 77% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 5.5mg | 93% | |
| Calcium | 31.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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