Menu

Crunchy Mexicorn® Salad

  • Save Recipe
Crunchy Mexicorn® Salad
  • Prep 15 min
  • Total 0 min
  • Ingredients 9
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Offer an all-veggie twist to popular taco salad.
Updated Mar 6, 2012
Bake-Off® Contest 39, 2000
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 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.

Nutrition Information

430 Calories, 22g Total Fat, 9g Protein, 50g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
430
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
6g
30%
Cholesterol
15mg
5%
Sodium
1160mg
48%
Total Carbohydrate
50g
17%
Dietary Fiber
7g
28%
Sugars
9g
Protein
9g
% 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.
© 2021 ®/TM General Mills All Rights Reserved