Add a photo

Mexicorn

By: BOBSROAD  
"This is a bright, colorful salad that anyone could love."

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 191 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 to 8 servings
 

Ingredients

  • 3 (15 ounce) cans black beans, rinsed and drained
  • 3 (15.25 ounce) cans whole kernel corn, drained
  • 1/2 red onion, diced
  • 2 green bell peppers, diced
  • 1 (7 ounce) jar roasted red peppers, drained and diced
  • 1/3 cup red wine vinegar
  • 1/3 cup canola oil

Directions

  1. Into a large bowl, mix together the beans, corn, red onion, green pepper and red pepper.
  2. Right before serving, pour enough red wine vinegar over all to coat. Add just enough oil to make it shiny.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 425 | Total Fat: 13g | Cholesterol: 0mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by MYTFINE79 
I found this recipe to be quick easy and delicious. I also found that frozen corn can be used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2006 by SANDRAMAC 
Great with grilled beef. You can also use canned kidney or pinto beans. I like to add sliced... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?