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Corny Mexican Salad

 Corny Mexican Salad
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.
8-10 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.