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Prep 40min
Total2hr40min
Ingredients10
Servings24
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Ingredients
3
(11-oz.) cans whole kernel sweet corn, drained
1
(10-oz.) pkg. (5 1/2 cups) shredded lettuce
2
cups chopped red, yellow and/or green bell pepper
1/2
cup sliced green onions
2
cups chopped Italian plum tomatoes
1
medium avocado, pitted, peeled and chopped
1
cup mayonnaise
1/2
cup salsa
8
oz. (2 cups) finely shredded Mexican cheese blend
1/4
cup chopped fresh cilantro
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Steps
1
Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F. for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
2
In ungreased 13x9-inch (3-quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
3
In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
170
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
280mg
12%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
8%
Sugars
4g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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