CRUNCHY MEXICORN SALAD

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Crunchy Mexicorn Salad image

Recipe by Vivian Levine, winner Quick and Easy Bake-Off. This sald is SO yummy! Cool, fresh and crunchy. One of my favorites.

Provided by Lakerdog2

Categories     < 15 Mins

Time 15m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 202.1, Fat 3, SaturatedFat 0.5, Sodium 551.7, Carbohydrate 38.7, Fiber 9.9, Sugar 4.1, Protein 9.8

*** Explore more Crunchy Mexicorn Salad Recipes »

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