Mexicorn

Mexicorn

5
BOBSROAD 0

"This is a bright, colorful salad that anyone could love."

Ingredients

20 m servings 261 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Into a large bowl, mix together the beans, corn, red onion, green pepper and red pepper.
  2. Right before serving, pour enough red wine vinegar over all to coat. Add just enough oil to make it shiny.
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Reviews

5
  1. 7 Ratings

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I found this recipe to be quick easy and delicious. I also found that frozen corn can be used and is equally good.

Great with grilled beef. You can also use canned kidney or pinto beans. I like to add sliced green onion and a pinch of chili powder just before serving.

I bet fresh chopped cilantro would put it over the top.

I expected it to be more "corn". I cut up the green peppers to about the size of the corn and used olive oil instead of canola oil. Still excellent!

Excellent! I made this with the slow cooker cilantro lime chicken and some tortillas and it was a big hit! I made it exactly as the recipe instructed.