Roasted Corn And Black Bean Salsa

1. To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn.

2. For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.

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Nutrient	Quantity
Total fats	15.1588 g
Protein	143.0556 g
Carbohydrates	470.5197 g
Energy	2467.5375 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.7024 g
Water	655.254 g
Aspartic acid	16.5623 g
Calcium, Ca	805.1996 mg
Lutein + zeaxanthin	3121.4735 g
Fiber, total dietary	102.0849 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	931.4644 g
Niacin	20.0727 mg
Vitamin A, RAE	101.8474 g
Arginine	8.5108 g
Riboflavin	1.4571 mg
Tocopherol, beta	0.0096 mg
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0663 g
Fatty acids, total saturated 20:1	0.0317 g
Glutamic acid	22.3891 g
Stigmasterol	0.48 mg
Sodium, Na	116.5457 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0258 g
Total lipid (fat)	15.1588 g
Manganese, Mn	7.3447 mg
Fructose	10.8994 g
Proline	6.709 g
Fatty acids, total saturated 16:0	3.2554 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.1263 g
Sucrose	5.4824 g
Choline, total	506.6915 mg
Sugars, total	47.0131 g
Serine	7.6041 g
Fatty acids, total saturated 10:0	0.0142 g
Fatty acids, total saturated 18:0	0.3436 g
Fatty acids, total saturated 20:4 undifferentiated	0.0045 g
Vitamin B-6	2.3589 mg
Selenium, Se	22.9731 g
Ash	25.0155 g
Fatty acids, total saturated 18:1 undifferentiated	2.9677 g
Pantothenic acid	8.89 mg
Phenylalanine	7.52 g
Beta-sitosterol	0.32 mg
Copper, Cu	5.281 mg
Betaine	0.3522 mg
Thiamin	6.0467 mg
Methionine	2.2031 g
Iron, Fe	33.6967 mg
Carbohydrate, by difference	470.5197 g
Phosphorus, P	2524.1449 mg
Folate, total	2813.9269 g
Tocopherol, gamma	0.6832 mg
Fatty acids, total saturated 4:0	0.0002 g
Alanine	6.6595 g
Valine	7.4605 g
Fatty acids, total saturated 18:2 undifferentiated	4.191 g
Glycine	5.5261 g
Carotene, alpha	82.1037 g
Glucose (dextrose)	18.064 g
Fatty acids, total saturated 14:0	0.0143 g
Zinc, Zn	23.8294 mg
Isoleucine	6.1607 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0051 g
Fatty acids, total polyunsaturated	5.8978 g
Fatty acids, total saturated 14:1	0.0091 g
Leucine	11.672 g
Tocotrienol, alpha	0.1012 mg
Vitamin A, IU	2184.2633 IU
Folate, DFE	2813.9269 g
Tryptophan	1.6111 g
Vitamin C, total ascorbic acid	90.5019 mg
Phytosterols	14.228 mg
Fatty acids, total polyunsaturated 16:1 c	0.0183 g
Fatty acids, total polyunsaturated 18:1 c	1.8883 g
Fatty acids, total saturated 20:0	0.032 g
Starch	25.8548 g
Tyrosine	4.1131 g
Vitamin K (phylloquinone)	85.9225 g
Fatty acids, total saturated	3.6924 g
Histidine	3.92 g
Fatty acids, total monounsaturated	3.0373 g
Threonine	5.9011 g
Folate, food	2813.9269 g
Fatty acids, total polyunsaturated 17:0	0.0046 g
Fatty acids, total polyunsaturated 24:0	0.0136 g
Cryptoxanthin, beta	559.858 g
Vitamin E (alpha-tocopherol)	2.5304 mg
Magnesium, Mg	1197.0218 mg
Lysine	9.3164 g
Potassium, K	10306.5818 mg
Cystine	1.4944 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 teaspoons	8.344	1.8514	0.028
Avocado	2	0	0	0
Extra virgin olive oil	7 tablespoons	0	0	0
Red bell pepper	0.5	0	0	0
Corn	1 lb	390.0899	84.8219	6.1235
cilantro	1 cup	3.68	0.5872	0.0832
lime juice	9 tablespoons	34.0312	11.4617	0.0953
jalapeno pepper	1	1.6312	0.3656	0.0208
cumin	1 teaspoon	7.875	0.929	0.4677
rom tomato	5	0	0	0
kosher salt	0.5 tablespoon	0	0	0
cider vinegar	2 tablespoons	6.258	0.2771	0
garlic salt	1 tablespoon	0	0	0
red onion	0.5	32	7.472	0.08
black bean	2 cans	1983.6282	362.7538	8.2603