Corny Mexican Salad
Serves:
8
Prep Time:
Cook Time:
Total Time:
Black beans, corn, tomato, and avocado - what could be better together?
Yield: 8-10 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Revised from Source: tasteofhome.com
