Mexicorn Recipe - Allrecipes.com
Mexicorn Recipe
  • READY IN 20 mins

Mexicorn

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 20 mins
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Reviews More Reviews

Aug 29, 2002

I found this recipe to be quick easy and delicious. I also found that frozen corn can be used and is equally good.

 
Feb 08, 2006

Great with grilled beef. You can also use canned kidney or pinto beans. I like to add sliced green onion and a pinch of chili powder just before serving.

 

7 Ratings

Dec 15, 2010

I bet fresh chopped cilantro would put it over the top.

 
Aug 04, 2012

I expected it to be more "corn". I cut up the green peppers to about the size of the corn and used olive oil instead of canola oil. Still excellent!

 
Jul 16, 2013

Excellent! I made this with the slow cooker cilantro lime chicken and some tortillas and it was a big hit! I made it exactly as the recipe instructed.

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 930 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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