Crunchy Mexicorn Salad
photo by Lakerdog2
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 6
ingredients
- 2 large cucumbers, peeled, seeded and cut into 1/2 -inch cubes
- 3 green onions, thinly sliced
- 1 (15 ounce) can pinto beans, drained, rinsed
- 1 (11 ounce) can mexicorn whole kernel corn, with Red and Green Peppers, drained
- 1 (3 7/8 ounce) can sliced ripe olives, drained
- 1 1⁄2 cups salsa
- 3 -4 cups corn chips
- sour cream, if desired
- green onion, thinly sliced, if desired
directions
- In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix.
- Arrange about 1/2 to 2/3 cup corn chips on each individual serving plate.
- Top each with about 1 1/4 cups cucumber mixture.
- Top each salad with sour cream and additional sliced green onions. Serve immediately.
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RECIPE SUBMITTED BY
I am a mom to 2 boys, ages 11 and 6. My youngest is a cancer survivor, so we enjoy each day given to us! You never know what can happen in your life! I have been in the loan business for over 10 years and I love it. Unfortunately, this economy has put a wrench into my awesome career. After a couple layoffs, I decided I need to do something else for awhile. I am now selling advertising, and it's different! I am thankful to have a job, so can't complain much! I love to cook. I can spend a whole Sunday in the kitchen just cooking away. I love trying new recipes (my boyfriend hates it. Lol. He likes what he likes and would be fine never trying anything new.) I never bake. I think it's because I don't measure. I am a throw-in-the-ingredients until they taste good kind of girl. I LOVE this site(actually, I am addicted to it) and am enjoying finding new things to make everyday!