Corny Mexican Salad Source: Taste Of Home December 2004 Course: Appetizers Cuisine: Asian Food Group: Beans Serves: 8 |
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Ingredients
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 |
Instructions
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. |
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