Mexicorn

Mexicorn

5 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
BOBSROAD
Recipe by  BOBSROAD

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

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

Directions

  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)

Rate This Recipe
MYTFINE79
18

MYTFINE79

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

SANDRAMAC
7

SANDRAMAC

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
6

CANDLER

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

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 261 cal
  • 13%
  • Fat
  • 12.5 g
  • 19%
  • Carbs
  • 38.6 g
  • 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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Black Bean and Corn Salad I

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Fresh Tasting Black Beans With Rice