2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounce) Mexicorn
1 medium tomato, chopped
1 medium ripe avocado, peeled and cubed
1/2 cup chopped onion
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 tsp. salt
Tortilla chips
Instructions
In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk oil, vinegar, and salt. Pour over bean mixture and toss to coat. Serve with tortilla chips.
Originally Submitted
2/13/2012
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You can add this Corny Mexican Salad recipe to your own private DesktopCookbook.
