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Crunchy Mexicorn® Salad

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By Pillsbury Kitchens
Updated Mar 6, 2012
Bake-Off® Contest 39, 2000
Vivian Levine
Oak Ridge, Tennessee
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Offer an all-veggie twist to popular taco salad.

Crunchy Mexicorn® Salad

  • Prep Time 15 min
  • Total 0 min
  • Ingredients 9
  • Servings 6
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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 thick & chunky salsa
  • 3 to 4 cups corn chips
  • Sour cream, if desired
  • Green onions, thinly sliced, if desired

Instructions

  • Step 
    1
    In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix.
  • Step 
    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

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.
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