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Mexican Corn Salad
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Mexican Corn Salad

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Mexican Corn Salad:
8 Roma tomatoes
2 cucumbers
Cilantro (1 to 2 bunches depending on taste)
1 green bell pepper
2 green onion sets
1 box frozen corn
cans 1 to 2 garbanzo chick peas, drained
Dressing:
2 Tbsp balsamic vinegar
2 Tbsp white wine vinegar
1 tsp oil
1 tsp water
1/16 tsp cayenne pepper
1 tsp chili powder
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Let's Make It
1
Chop all fresh vegetables, mix with frozen corn and drained cans of garbanzo beans.
2
Mix up dressing and pour over vegetables and toss.
3
Have sit in refrigerator for 30 minutes and serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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