Mexicorn

4 Reviews

Prep: 20 min
Ready In: 20 min

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

Ingredients

3 (15 ounce) cans black beans, rinsed and drained
3 (15.25 ounce) cans whole kernel corn, drained
1/2 red onion, diced
2 green bell peppers, diced
1 (7 ounce) jar roasted red peppers, drained and diced
1/3 cup red wine vinegar
1/3 cup canola oil

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Metric US

Original recipe yields 6 to 8 servings

Directions

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

Nutrition

Amount Per Serving (7 total)

Calories
261 cal
13%

Fat
12.5 g
19%

Carbs
38.6 g
12%

Based on a 2,000 calorie diet

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Reviews (4)

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MYTFINE79

Aug. 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...." See more"

SANDRAMAC

Feb. 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...." See more"