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Corny Mexican Salad Recipe

  • 8servings
  • 15minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cans (15 ounces each ) black beans, rinsed and drained

  2. 1 can (11 ounces) Mexicorn, drained

  3. 1 medium tomato, chopped

  4. 1 medium ripe avocado, peeled and cubed

  5. 1/2 cup chopped onion

  6. 1/2 cup vegetable oil

  7. 1/4 cup red wine vinegar

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon hot pepper sauce

  10. Tortilla chips

Instructions Jump to Ingredients ↑

  1. Corny Mexican Salad Recipe photo by Taste of Home In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired. Yield: 8-10 servings.

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