CORNY MEXICAN SALAD
From Suzanne McKinley of Lyons, Georgia comes this fresh-tasting medley of veggies tossed with a zesty oil-and-vinegar dressing. Serve the salad alone as a side dish or pair it with tortilla chips for an appetizer.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired.
Nutrition Facts :
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Ishaque Umrani
[email protected]This is the best corn salad I've ever had. I will definitely be making it again.
Leago Mokwape
[email protected]This salad is a great way to get your kids to eat their vegetables.
Tala Mohamed Tala Mohamed
[email protected]I've never been a big fan of Mexican food, but this salad changed my mind. It's so fresh and flavorful.
postalheartrage
[email protected]This is one of my favorite summer salads. It's always a hit at barbecues and picnics.
Abraham Mekondjo
[email protected]I'm not usually a fan of corn salad, but this one is amazing. The dressing is what really makes it.
Dakota Meny
[email protected]This salad is so versatile. I've served it as a side dish, a main course, and even as a taco filling.
Mirza Ahmad
[email protected]I added some chopped cilantro and jalapeño to my salad for a little extra spice. It was delicious!
Tina Beth Thomas
[email protected]This salad is a great way to use up leftover corn on the cob.
Zolecia Bent
[email protected]I was skeptical about the combination of corn and black beans, but this salad really won me over. It's so flavorful and satisfying.
Younes Ejram
[email protected]This is the perfect summer salad! It's light and refreshing, and the dressing is amazing.
Gunnar Gundersen
[email protected]I've made this salad several times now, and it's always a winner. It's so easy to make and always comes out delicious.
Bipin Kc
[email protected]This salad was a huge hit at my potluck! Everyone loved the sweet and tangy dressing, and the combination of corn, black beans, and avocado was perfect.