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Crunchy Mexicorn® Salad

(19)
  2 reviews
  • 15 min prep time
  • total time
  • 9 ingredients
  • 6 servings
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Offer an all-veggie twist to popular taco salad.

Bake-Off® Contest 39, 2000
Vivian Levine
Oak Ridge, Tennessee

Ingredients

2
large cucumbers, peeled, seeded and cut into 1/2-inch cubes (3 cups)
3
green onions, thinly sliced
1
(15-oz.) can pinto beans, drained, rinsed
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1
(3.8-oz.) can sliced ripe olives, drained
1 1/2
cups Old El Paso™ Thick 'n Chunky Salsa
3
to 4 cups corn chips
Sour cream, if desired
Green onions, thinly sliced, if desired

Steps

  • 1 In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix.
  • 2 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.
  • 1 In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix.
  • 2 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
430
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
6g
30%
Cholesterol
15mg
5%
Sodium
1160mg
48%
Total Carbohydrate
50g
17%
Dietary Fiber
7g
28%
Sugars
9g
9%
Protein
9g
9%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 1 Fruit; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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