Crunchy Mexicorn® Salad Recipe
Offer an all-veggie twist to popular taco salad.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Can opener
- Colander
Ingredients
- 2 large cucumbers, peeled, seeded and cut into 1/2-inch cubes (3 cups)
- 3 green onions, thinly sliced
- 1 (15-oz.) can pinto beans, drained, rinsed
- 1 (11-oz.) can whole kernel corn, red and green peppers, drained
- 1 (3.8-oz.) can sliced ripe olives, drained
- 1 1/2 cups thick & chunky salsa
- 3 to 4 cups corn chips
- Sour cream, if desired
- Green onions, thinly sliced, if desired
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