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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (216g) Recipe makes 8 servings |
||
| Calories 368 | ||
| Calories from Fat 8 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 21mg | 0% | |
| Potassium 361mg | 10% | |
| Total Carbohydrate 84.5g | 28% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 16.6g | ||
| Protein 6.9g | 13% | |
From: Chicagoland Chef du Jour
On Jun 10, 2009
Why oh why has this recipe gone unmade and unreviewed so long? It is amazing! I used corn off the cob, leftover basmati rice (used less) red onion, seeded the tomato, yellow bell pepper, 1 jalepeno instead of canned chilies. After making the dressing and taste testing I decided it could use cilantro. OH yum. It's great both ways. Very colorful & tasty! The dressing add just the right compliment of sweet w/ heat. Served with blue corm tortillas. Thanks Charishma R.... if you're still out there after all these years! It's a winner!
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