Corny Mexican Salad
by Karen Mussoline

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Source: Taste Of Home December 2004
Course: Appetizers
Cuisine: Asian
Food Group: Beans
Serves: 8


2 can(s) (15 ounces each) black beans, rinsed and drained
11 ounce can Mexicorn, drained
1 medium tomato, chopped
1 medium onion, chopped
1 medium ripe avocado, peeled and cubed
1 - 2 medium garlic, minced
1 medium jalpeno, seeds removed, finely chopped, optional
1/2 cup(s) vegetable oil
1/4 cup(s) red wine vinegar
1/2 teaspoon(s) salt
1/2 teaspoon(s) hot pepper sauce
In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired. Yield: 8-10 servings.