Taste of Home
Corny Mexican Salad
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 8-10 servings.
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.
Ingredients
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2 cans (15 ounces each) black beans, rinsed and drained
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1 can (11 ounces) Mexicorn, drained
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1 medium tomato, chopped
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1 medium ripe avocado, peeled and cubed
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1/2 cup chopped onion
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1/2 cup vegetable oil
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1/4 cup red wine vinegar
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1/2 teaspoon salt
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1/2 teaspoon hot pepper sauce
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Tortilla chips
Directions
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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.
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