Best 2 Corny Mexican Salad Recipes

If you're looking for a hearty and flavorful salad with a Mexican twist, then you've come to the right place. This corny Mexican salad combines the bright flavors of fresh corn, tomatoes, and cilantro with the smoky heat of roasted poblano peppers and a tangy lime vinaigrette. It's a perfect dish for summer gatherings or potlucks, and it's also a great way to use up leftover corn on the cob. With its vibrant colors and delicious taste, this salad is sure to be a hit with everyone who tries it!

Let's cook with our recipes!

CORNY MEXICAN SALAD

Corny Mexican Salad image

From Suzanne McKinley of Lyons, Georgia comes this fresh-tasting medley of veggies tossed with a zesty oil-and-vinegar dressing. Serve the salad alone as a side dish or pair it with tortilla chips for an appetizer.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
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 teaspoon salt
1/2 teaspoon hot pepper sauce
Tortilla chips

Steps:

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.

Nutrition Facts :

MEXICAN CORNY CUCUMBER SALAD

Mexican Corny Cucumber Salad image

A refreshing cucumber salad for a summer with a kick. All the ingredients complement each other. Cumin adds a hint of smoky flavor. If you like heat then adjust the pepper flakes to your liking. This is great served as an easy side dish or with some tortilla chips. Either way you serve it, you can't go wrong with this cucumber...

Provided by Lisa G. Sweet Pantry Gal

Categories Other Salads

Time 1h10m

Number Of Ingredients 12

Ingredients

1 large English cucumber
1 can(s) Mexican corn (7 oz)
1 large tomato, chopped or small can tomatoes & green chilis
1 small red onion, chopped
2 green onions, chopped
4 Tbsp red wine vinegar
1 Tbsp fresh squeezed lemon or lime juice
1 Tbsp cumin
1 clove garlic, minced
pinch red pepper flakes
salt & pepper
3 Tbsp fresh chopped cilantro

Steps:

1. Chop cucumber, tomato, onions, and salt. Add to a strainer for 10 mins to release water.
2. Add to a bowl with the rest of the ingredients. Salt and pepper to taste. Refrigerate for at least one hour.

Tips:

Use fresh ingredients: Fresh ingredients will give your salad the best flavor. If possible, buy your ingredients from a local farmer's market or organic grocery store.
Choose the right type of corn: You can use fresh, frozen, or canned corn in this salad. If you're using fresh corn, be sure to remove the kernels from the cob before adding them to the salad.
Don't overcook the corn: Overcooked corn will be tough and chewy. Cook the corn just until it is tender, about 3-4 minutes.
Use a variety of beans: This salad is a great way to use up leftover beans. You can use any type of bean you like, such as black beans, pinto beans, or kidney beans.
Add some spice: If you like spicy food, add some chopped jalapeño or chili peppers to the salad. You can also add a pinch of cayenne pepper or cumin.
Serve the salad immediately: This salad is best served immediately after it is made. The corn and beans will start to lose their flavor if they sit for too long.

Conclusion:

Corny Mexican Salad is a delicious and easy-to-make salad that is perfect for a summer cookout or potluck. It is packed with fresh vegetables, beans, and corn, and it is sure to be a hit with everyone who tries it. So next time you're looking for a simple and refreshing salad recipe, give Corny Mexican Salad a try. You won't be disappointed!