MENU
  • Pinterest
    10
  • Save
    1K
  • Print
    68
  • Facebook
    3
  • Email
    3

Crunchy Mexicorn® Salad

  • Prep 15 min
  • Total 0 min
  • Ingredients 9
  • Servings 6

Offer an all-veggie twist to popular taco salad. ...MORE+ LESS-

Bake-Off® Contest 39, 2000
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

Hide Images
  • 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 Facts

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
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.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment