Avocado Corn Salad
Minutes Prep time: 20
Minutes Total time: 30
Servings: 12
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 30
Servings: 12
Difficulty: easy
3 cups Birds Eye® Sweet Kernel Corn
1/2 tablespoon chili powder
1 tablespoon olive oil
1 cup diced red onion
3 large avocados, pitted, peeled, and diced
1 (28 oz) can Ro*Tel® Mild Diced Tomatoes & Green Chilies, drained
2 tablespoons fresh lime juice
1/2 tablespoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 21 mg | 2% |
Carbohydrate | 16 g | 5% |
Cholesterol | 0 | |
Total Fat | 10 g | 15% |
Iron | 1 mg | 4% |
Calories | 151 kcal | 8% |
Sodium | 461 mg | 19% |
Protein | 3 g | 5% |
Saturated Fat | 1 g | 7% |
Sugars | 3 g | 0 |
Vitamin C | 9 mg | 15% |
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Stir together corn, chili powder and olive oil in a medium bowl.
Spread the mixture evenly across the parchment paper. Bake for 10 minutes and cool immediately.
Transfer the corn to a large serving bowl and toss it together with the red onions, avocados, tomatoes, lime juice, salt, pepper and cilantro.
Chill before serving.
Avocado Corn Salad