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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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8-10 servings


  • 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.

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Average Rating:
  • millsapm
    May 3, 2014

    Very good - only change I made was to use thawed frozen corn and diced peppers as I didn't have mexicorn on hand. Kids liked it too!

  • kbschrieffer
    Apr 27, 2014

    Awesome! Made a 1/2 batch using a full avocado, full can of corn (not mexican corn) and small can of diced chilis. Also sprinkled on dried cilantro. Served it with the Mexican Grilled Chicken recipe on TOH.

  • q3001190
    May 26, 2011

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

  • q3001190
    Jan 25, 2010

    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!

  • katlaydee3
    Mar 16, 2009

    No comment left