Corn Salad With Queso Fresco

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Nutrition per serving    (USDA % daily values)
CAL
201
FAT
39%
CHOL
18%
SOD
14%

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Ingredients for 10 servings

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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