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Corn Salad with Queso Fresco

kept byd4t4st0rm
recipe byOur Best Bites
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Ingredients: 

4 cups fresh or frozen corn kernels
8 ounces queso fresco or cotija cheese
1 large red bell pepper, seeded and chopped
1 small red onion, finely chopped
1 jalapeno pepper, chopped (and seeded if desired)
1/2 recipe (about 6 ounces) Cilantro-Lime Vinaigrette
1 large avocado, pitted, peeled, and cubed
Kosher salt and freshly ground pepper to taste
Optional: For an easy one-dish meal, add leftover rotisserie chicken


 

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