Black Bean And Avocado Corn Salsa

1. Add olive oil, vinegar, sugar, spices and cilantro to blender and blend completely. This is the dressing for the salsa.

2. In medium sized bowl, combine corn, onion, bell pepper, jalapeno pepper and beans.

3. Pour olive oil mixture over veggies and beans and toss lightly.

4. Right before serving, add the cubed avocado and toss again.

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Nutrient	Quantity
Total fats	111.1483 g
Protein	14.9778 g
Carbohydrates	70.8984 g
Energy	1312.8472 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9986 g
Water	200.865 g
Aspartic acid	1.5768 g
Calcium, Ca	88.9975 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	1316.5692 g
Fiber, total dietary	11.7405 g
Fatty acids, total saturated 22:0	0.1448 g
Carotene, beta	262.6422 g
Niacin	2.8202 mg
Vitamin A, RAE	26.029 g
Arginine	0.8599 g
Riboflavin	0.2595 mg
Tocopherol, beta	0.1284 mg
Fatty acids, total polyunsaturated 15:0	0.0033 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0342 g
Fatty acids, total saturated 20:1	0.3447 g
Glutamic acid	2.4134 g
Sodium, Na	349.3418 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3642 g
Total lipid (fat)	111.1483 g
Manganese, Mn	0.8782 mg
Fructose	0.4505 g
Proline	0.9522 g
Fatty acids, total saturated 16:0	12.7149 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	20.1162 g
Choline, total	64.0408 mg
Sugars, total	22.3916 g
Serine	0.7907 g
Fatty acids, total saturated 10:0	0.0059 g
Fatty acids, total saturated 18:0	2.1982 g
Vitamin B-6	0.2785 mg
Selenium, Se	3.1191 g
Ash	3.3718 g
Fatty acids, total saturated 18:1 undifferentiated	77.8081 g
Pantothenic acid	0.8241 mg
Phenylalanine	0.7535 g
Copper, Cu	0.5079 mg
Betaine	0.305 mg
Thiamin	0.5203 mg
Methionine	0.2473 g
Iron, Fe	4.7827 mg
Carbohydrate, by difference	70.8984 g
Phosphorus, P	268.651 mg
Folate, total	277.8818 g
Tocopherol, gamma	1.483 mg
Fatty acids, total saturated 4:0	0.0002 g
Lycopene	0.23 g
Alanine	0.7569 g
Valine	0.7417 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	11.6118 g
Glycine	0.5582 g
Carotene, alpha	13.7468 g
Glucose (dextrose)	0.5463 g
Fatty acids, total saturated 14:0	0.0057 g
Zinc, Zn	2.4576 mg
Isoleucine	0.5914 g
Maltose	0.1312 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0018 g
Fatty acids, total polyunsaturated	12.6421 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	1.476 mg
Fatty acids, total polyunsaturated 17:1	0.1366 g
Leucine	1.327 g
Tocotrienol, alpha	0.4373 mg
Vitamin A, IU	538.438 IU
Folate, DFE	277.8818 g
Tryptophan	0.1612 g
Vitamin C, total ascorbic acid	10.709 mg
Phytosterols	241.323 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0104 g
Fatty acids, total saturated 20:0	0.4588 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	13.2184 g
Tyrosine	0.4517 g
Vitamin K (phylloquinone)	71.4407 g
Fatty acids, total saturated	15.5624 g
Histidine	0.3991 g
Fatty acids, total monounsaturated	79.6551 g
Threonine	0.5627 g
Folate, food	277.8818 g
Fatty acids, total polyunsaturated 17:0	0.0255 g
Cryptoxanthin, beta	95.2617 g
Vitamin E (alpha-tocopherol)	16.2748 mg
Magnesium, Mg	116.1358 mg
Lysine	1.0866 g
Potassium, K	1048.7445 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.1769 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Salt	0.5 teaspoon	0	0	0
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Olive oil	0.5 cup	954.72	0	108
Avocado	1	0	0	0
Red bell pepper	0.25 cup	0	0	0
Corn	1 cup	109.88	23.5176	2.0008
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
cilantro	0	0	0	0
jalapeno pepper	1	1.6312	0.3656	0.0208
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
cayenne pepper	0.5 teaspoon	2.862	0.5097	0.1554
red wine vinegar	0.25 cup	11.3525	0.1613	0
red onion	0.5 cup	0	0	0
black bean	0.25 cup	165.385	30.2446	0.6887