Crunchy Mexicorn® Salad

Offer an all-veggie twist to popular taco salad.

  • prep time 15 min
  • total time
  • ingredients 9
  • servings 6

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
  • 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
    22%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    1160mg
    1160%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    7g
    7%
      Sugars
    9g
    9%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    10%;
    Calcium
    15%;
    Iron
    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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