Mexican Corn and Avocado Salad

Ingredients

• 1/4 cup vegetable oil
• 2 tablespoons chipotles in adobo sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper coarse
• 6 ears corn on-the-cob, cooked
• 2 avocados ripe, peeled, pitted and cut into 1-inch pieces
• 1 red pepper medium, seeded and chopped
• 2 tablespoons chopped cilantro

Nutrition

• Calories : 170 calories
• Carbohydrate : 8 grams
• Fat : 15 grams
• Fiber : 4 grams
• Protein : 1 grams
• SaturatedFat : 1.5 grams
• Sodium : 1070 milligrams
• Sugar : 3 grams