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All our fruit from the farm straight to your local supermarket. The farm code tells you which farm produced the fruit you are eating. Just enter the 3- or 5-digit code to find out where your fruit came from and learn about the country and the people who grew and picked it!

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Roasted Corn, Black Bean, and Avocado Salad

This hearty blend of sweet romaine and spicy radicchio adds color to any meal. For a southern twist, pair with roasted corn, black beans and avocado.

Italian BlendRoasted Corn Black Bean and Avocado Saladv4 Dressed
35 Minutes Total time 20 Minutes Prep time 15 Minutes Cook Time 540 Calories 2 Servings



  1. Preheat oven to 450°F.
  2. Rub corn with oil and season with salt. Place on foil-lined pie plate and roast until corn starts to brown, about 10 to 15 minutes. Cool; cut corn kernels off cob.
  3. Divide salad on 2 large plates. Arrange corn, tomato, avocado, black beans and onion on each salad. Toss with Mango Chipotle Dressing, to taste. Refrigerate leftovers.

Mango Chipotle Dressing: Whisk together 1/4 cup each olive oil, grated Parmesan cheese, finely chopped fresh mango or thawed DOLE® Frozen Mango Chunks, 3 tablespoons light mayonnaise, 1 to 2 tablespoons lime juice, 2 to 3 teaspoons minced chipotle peppers in adobo sauce, 1 teaspoon minced garlic, salt and ground black pepper, to taste. Makes about 1 cup.

Lunch Salads Salads

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