Ingredients
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1 (16 ounce) package frozen corn kernels, thawed
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2 (2.25 ounce) cans sliced ripe olives, drained
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1 red bell pepper, chopped
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1 small onion, chopped
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5 cloves garlic, minced
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⅓ cup olive oil
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¼ cup lemon juice
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3 tablespoons cider vinegar
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1 teaspoon dried oregano
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½ teaspoon salt
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½ teaspoon ground black pepper
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4 avocados - peeled, pitted and diced
Directions
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In a large bowl, mix corn, olives, red bell pepper and onion.
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In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
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Stir avocados into the mixture before serving.
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Nutrition Facts (per serving)
| 81 | Calories |
| 7g | Fat |
| 6g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 81 | |
| % Daily Value * | |
| Total Fat 7g | 8% |
| Saturated Fat 1g | 5% |
| Sodium 73mg | 3% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 2g | 8% |
| Total Sugars 1g | |
| Protein 1g | 2% |
| Vitamin C 9mg | 10% |
| Calcium 10mg | 1% |
| Iron 0mg | 2% |
| Potassium 169mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
