Mexicorn Recipe
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Mexicorn

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

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (4)

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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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: 261 | Total Fat: 12.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 29, 2002 by MYTFINE79   view full review
I found this recipe to be quick easy and delicious. I also found that frozen corn can be used...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 8, 2006 by SANDRAMAC   view full review
Great with grilled beef. You can also use canned kidney or pinto beans. I like to add sliced...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 15, 2010 by CANDLER   view full review
I bet fresh chopped cilantro would put it over the top.
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 26, 2012 by allrecipesrocks   view full review
I expected it to be more "corn". Still excellent!

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