Corny Mexican Salad
yield: 9
total time: 15 minutes
Ingredients
- 2 cans black beans 15 ounces each, rinsed and drained
- 11 ounces mexicorn drained
- 1 tomatoes medium, chopped
- 1 avocado medium ripe, peeled and cubed
- 1/2 cup chopped onion
- 1/2 cup vegetable oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- tortilla chips
Nutrition
- Calories : 280 calories
- Carbohydrate : 28 grams
- Fat : 16 grams
- Fiber : 9 grams
- Protein : 7 grams
- SaturatedFat : 1.5 grams
- Sodium : 630 milligrams
- Sugar : 1 grams
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