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Mexican Corn Salad

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by Betty Lynch

Mexican Corn Salad

Try this Mexican Corn Black Bean Salad is bursting with a kaleidoscope of colors and flavor! This versatile recipe can be a stand alone salad or even better, used as a dip and served with tortilla chips.

2 (15 ounce) cans black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
2 medium tomato, chopped (I use 2 tomatoes instead of 1)
1 medium ripe avocado, peeled and cubed
1/2 cup chopped red onion  (I use red onion, I think it is best in salads)
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 teaspoon salt
¼ teaspoon pepper (I added the pepper)
1/2 teaspoon hot pepper sauce
Tortilla chips

In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired.

Tags: food recipes boomers country kitchen vegtables

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