Mexican Corn Salad

1. If you use frozen corn, thaw before using.

2. If you use fresh corn, boil for 8 minutes in lightly salted water, cool with cold water and cut corn kernels from cob.

3. Place corn, red onion, green and red bell peppers, tomato, garlic, basil, oregano, red pepper sauce (optional), olive oil, lime juice and rice wine vinegar in bowl. Toss until completely combined

4. Season with salt and pepper to taste.

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Nutrient	Quantity
Total fats	80.4406 g
Protein	21.8822 g
Carbohydrates	126.3275 g
Energy	1211.5252 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6508 g
Water	717.1662 g
Aspartic acid	1.8051 g
Calcium, Ca	83.246 mg
Lutein + zeaxanthin	4028.9372 g
Fiber, total dietary	15.8759 g
Fatty acids, total saturated 22:0	0.0931 g
Carotene, beta	1141.1612 g
Niacin	11.812 mg
Vitamin A, RAE	135.2175 g
Arginine	0.8959 g
Riboflavin	0.3947 mg
Tocopherol, beta	0.107 mg
Fatty acids, total polyunsaturated 15:0	0.0058 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0902 g
Fatty acids, total saturated 20:1	0.2587 g
Glutamic acid	4.6846 g
Sodium, Na	239.0733 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9294 g
Total lipid (fat)	80.4406 g
Manganese, Mn	1.3589 mg
Fructose	14.6051 g
Proline	1.7683 g
Fatty acids, total saturated 16:0	9.7241 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.7179 g
Sucrose	5.7123 g
Choline, total	151.8368 mg
Sugars, total	43.6305 g
Serine	0.9775 g
Fatty acids, total saturated 10:0	0.0176 g
Fatty acids, total saturated 18:0	1.6903 g
Fatty acids, total saturated 20:4 undifferentiated	0.0058 g
Vitamin B-6	0.8894 mg
Selenium, Se	4.6771 g
Ash	5.3875 g
Fatty acids, total saturated 18:1 undifferentiated	53.8198 g
Pantothenic acid	4.4965 mg
Phenylalanine	0.9547 g
Copper, Cu	0.47 mg
Betaine	0.4525 mg
Thiamin	1.0111 mg
Methionine	0.4096 g
Iron, Fe	4.9613 mg
Carbohydrate, by difference	126.3275 g
Phosphorus, P	591.048 mg
Folate, total	304.3468 g
Tocopherol, gamma	1.933 mg
Fatty acids, total saturated 4:0	0.0002 g
Lycopene	4682.86 g
Alanine	1.7986 g
Valine	1.15 g
Fatty acids, total saturated 18:2 undifferentiated	9.9957 g
Glycine	0.8099 g
Carotene, alpha	280.5888 g
Glucose (dextrose)	23.2407 g
Fatty acids, total saturated 14:0	0.0088 g
Zinc, Zn	3.2007 mg
Isoleucine	0.8118 g
Tocopherol, delta	0.0098 mg
Fatty acids, total saturated 12:0	0.0085 g
Fatty acids, total polyunsaturated	10.6532 g
Fatty acids, total saturated 14:1	0.0116 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	2.1169 g
Tocotrienol, alpha	0.0504 mg
Vitamin A, IU	2738.5215 IU
Folate, DFE	304.3468 g
Tryptophan	0.1597 g
Vitamin C, total ascorbic acid	96.7349 mg
Phytosterols	179.89 mg
Fatty acids, total polyunsaturated 16:1 c	0.0234 g
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	2.4213 g
Fatty acids, total saturated 20:0	0.3389 g
Starch	33.06 g
Tyrosine	0.7578 g
Vitamin K (phylloquinone)	67.1563 g
Fatty acids, total saturated	11.9324 g
Histidine	0.5605 g
Fatty acids, total monounsaturated	55.1168 g
Threonine	0.8273 g
Folate, food	304.3468 g
Fatty acids, total polyunsaturated 17:0	0.0217 g
Fatty acids, total polyunsaturated 24:0	0.0174 g
Cryptoxanthin, beta	672.9762 g
Vitamin E (alpha-tocopherol)	12.1839 mg
Magnesium, Mg	247.3738 mg
Lysine	0.8955 g
Potassium, K	2180.126 mg
Cystine	0.179 g
Fluoride, F	4.626 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 teaspoons	8.344	1.8514	0.028
Olive oil	0.33 cup	636.48	0	72
Tomato	1	32.76	7.0798	0.364
Red bell pepper	0.25 cup	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
Corn	4 cups	498.8	108.46	7.83
lime juice	2 tablespoons	7.5625	2.547	0.0212
green bell pepper	0.25 cup	7.2975	1.5985	0.0938
jalapeno pepper	1	1.6312	0.3656	0.0208
salt pepper	0	0	0	0
rice wine vinegar	1 tablespoon	0	0	0
red onion	0.25 cup	16	3.736	0.04
basil leaf	0.25 cup	0	0	0
red pepper sauce	1 teaspoon	0	0	0