Corny Mexican Salad

Serves: 8

Black beans, corn, tomato, and avocado - what could be better together?

Yield: 8-10 servings
Prep Time:
Cook Time:
Total Time:


2 (15-ounce) cans black beans, rinsed and drained
1 (11-ounce) can can Mexicorn, drained
1 medium tomato, chopped
1 medium ripe avocado, peeled and cubed
1/2 bunch chopped cilantro
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
tortilla chips


In a bowl, combine the beans, corn, tomato, avocado, cilantro, 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. Yield: 8-10 servings.

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