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Corny Mexican Salad Recipe
Corny Mexican Salad Recipe photo by Taste of Home

Corny Mexican Salad Recipe

Read Reviews (2)
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From Suzanne McKinley of Lyons, Georgia comes this fresh-tasting medley of veggies tossed with a zesty oil-and-vinegar dressing. Serve the salad alone as a side dish or pair it with tortilla chips for an appetizer.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8-10 servings

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 medium tomato, chopped
  • 1 medium ripe avocado, peeled and cubed
  • 1/2 cup chopped onion
  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • Tortilla chips

Directions

  1. 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.
Originally published as Corny Mexican Salad in Quick Cooking November/December 2004, p45

Reviews for Corny Mexican Salad(2)

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   (2)
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MY REVIEW
Reviewed May. 26, 2011

Loved it and so did everyone else. Simple, quick and very refreshing.

MY REVIEW
Reviewed Jan. 25, 2010 Edited May. 26, 2011

Very good, I love onions, so I doubled the onions, added garlic (after all we are Spanish and Italian!) and jalenpos. Yum Yum Yum Thanks for recipe!

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