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Vivian Levine
Oak Ridge, Tennessee
Offer an all-veggie twist to popular taco salad.
Crunchy Mexicorn® Salad
- Prep Time 15 min
- Total 0 min
- Ingredients 9
- Servings 6
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
-
Step1In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix.
-
Step2Arrange 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;
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