Skip to main content

Crunchy Mexicorn® Salad

(0 reviews)
Crunchy Mexicorn® Salad
  • Prep Time 15 min
  • Total Time 0 min
  • Servings 6
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Offer an all-veggie twist to popular taco salad.

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

Directions

  • 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
)
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.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet