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Crunchy Mexicorn® Salad

Crunchy Mexicorn® Salad
  • Prep 15 min
  • Total 0 min
  • Ingredients 9
  • Servings 6
Offer an all-veggie twist to popular taco salad.
Updated March 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 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.
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