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
PREPARATION
- ace 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.