Mexicorn

Mexicorn

5
BOBSROAD 0

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

Ingredients 20 m {{adjustedServings}} servings 261 cals

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  • Prep

  • Ready In

  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.
Tips & Tricks
Black Bean and Corn Salad II

See how to make a fresh, colorful Mexican-inspired salad and side dish.

Mexican Casserole

A cheesy, one-dish Mexican meal with black beans, corn, salsa, and chicken.

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Reviews 5

  1. 7 Ratings

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MYTFINE79
8/29/2002

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

SANDRAMAC
2/8/2006

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.

CANDLER
12/15/2010

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