Southwestern Corn/Edamame Salad Recipe

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Ingredients:

Serving

1 (14 1/2 oz) can corn, drained
1 (14 1/2 oz) can white corn, drained
1 cup shelled edamame, cooked per package directions
1/2 cup quartered cherry tomatoes
1/4 cup chopped cilantro
3 green onions, chopped
1 -2 tbsp lemon juice
1/2 cup low-fat mayonnaise
1 ripe avocado, chopped
salt and pepper

Directions:

Mix all ingredients except avocado together.
Refrigerate salad for at least 2 hours to allow flavors to blend.
Salad can be made up to 2 days ahead of time, but I would not add tomatoes until closer to serving so the salad does not become too watery.
Add chopped avocado just prior to serving.
Garnish with additional cilantro and lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	132.37 Kcal (554 kJ)
Calories from fat	86.91 Kcal
		% Daily Value*
Total Fat	9.66g	15%
Cholesterol	4.48mg	1%
Sodium	26.21mg	1%
Potassium	329.32mg	7%
Total Carbs	11g	4%
Sugars	3.02g	12%
Dietary Fiber	3.88g	16%
Protein	3.12g	6%
Vitamin C	10.1mg	17%
Iron	0.9mg	5%
Calcium	21mg	2%

Amount Per 100 g
Calories	127.06 Kcal (532 kJ)
Calories from fat	83.42 Kcal
		% Daily Value*
Total Fat	9.27g	15%
Cholesterol	4.3mg	1%
Sodium	25.16mg	1%
Potassium	316.11mg	7%
Total Carbs	10.56g	4%
Sugars	2.9g	12%
Dietary Fiber	3.72g	16%
Protein	2.99g	6%
Vitamin C	9.7mg	17%
Iron	0.9mg	5%
Calcium	20.2mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.7

Points
4

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol,
good source of fiber

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