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Prep/Total Time: 25 min.
Ingredients 2 medium sweet orange peppers, chopped 2 medium ripe avocados, peeled and cubed 1 container (10-1/2 ounces) cherry tomatoes, halved 1 cup fresh or frozen corn, thawed 1/2 medium red onion, finely chopped DRESSING: 1/4 cup seasoned rice vinegar 3 tablespoons lime juice 2 tablespoons olive oil 1/2 cup fresh cilantro leaves 2 garlic cloves, halved 2 teaspoons sugar 1/2 teaspoon kosher salt 1/4 teaspoon pepper Directions Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours. Nutrition Facts
1 cup: 187 calories, 12g fat (2g saturated fat), 0 cholesterol, 526mg sodium, 20g carbohydrate (10g sugars, 5g fiber), 3g protein.
Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch. Source: Read Full Article