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Tomato-Cornbread Salad with Avocado and Cilantro

yield: 10 total time: 100 minutes
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Ingredients

  • 5 cups cornbread 1/2-inch cubed, made from an 8.5-ounce box mix
  • 1 1/2 pounds tomatoes stemmed and cut into medium dice
  • salt to taste
  • 2 garlic cloves medium, minced
  • 1/2 red onion large, cut into small dice
  • 1/4 cup chopped fresh cilantro
  • 2 avocados ripe, cut into medium dice
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • ground black pepper to taste

Nutrition

  • Calories : 220 calories
  • Carbohydrate : 21 grams
  • Cholesterol : 20 milligrams
  • Fat : 14 grams
  • Fiber : 4 grams
  • Protein : 4 grams
  • SaturatedFat : 2.5 grams
  • Sodium : 320 milligrams
  • Sugar : 3 grams
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