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Tuesday, June 21, 2011

Cold Corn Avocado Salad

Serves 7, 1/2 cup/serving
 62 calories/serving
 INGREDIENTS:
1 Package Birds Eye steamer corn
1 Cup chopped cucumber
7 cherry tomatoes diced
1/4 cup red onions diced
1 oz chopped avocado
1/3 cup Kraft Free Italian Dressing
1/4 tsp garlic powder
Pepper to taste

DIRECTIONS:
Cook corn according to package. Once cooked open and place corn in a mixing bowl to cool. Once the corn has cooled off (15-20 minutes) add all ingredients except avocado. Mix well. Top with chopped avocado and refrigerate for 30 minutes before serving.



Enjoy-
The Lineman's Wife



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