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Mexican Salad Recipe

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This recipe for Mexican Salad, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marilynn

Category:
Category:

Ingredients:  
Ingredients:  
15 1/4 oz. can whole kernel corn, drained
15 oz. can black beans, rinsed and drained
2 large tomatoes, finely chopped
1 large red onion, finely chopped
1/4 cup fresh cilantro, minced
2 garlic cloves, minced

Dressing:
2 tbsp. sugar
2 tbsp. white vinegar
2 tbsp. canola oil
1 1/2 tsp. lime juice
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. pepper

3 cooked/grilled chicken breasts cut into strips (optional)

Directions:
Directions:
In a large bowl, combine the first 6 ingredients. Dressing: In a small bowl, whisk all the ingredients together; pour over corn mixture and toss to coat. Add strips of chicken, if desired. Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon.

Personal Notes:
Personal Notes:
This is a favorite of mine for large groups. It is easy to make and refrigerates well. I add sliced chicken breasts which turns this into a healthy main dish salad.

 

 

 

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