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    You are in: Home / Recipes / Mexican Corn & Black Bean Salad Recipe
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    Mexican Corn & Black Bean Salad

    1/2 Photos of Mexican Corn & Black Bean Salad

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Marg (CaymanDesigns)'s Note:

    This salad is always extremely popular at potluck meals and picnics. It is best to not add the corn chips until you are serving the salad or they get mushy. If we are eating it at home and know we won't eat the entire dish in one sitting, we add the corn chips to the salad once it is on our plate rather than in the serving dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drain the corn. Drain and rinse the black beans. Combine the both with the onion and red pepper in a bowl. (How much pepper and onion you use is up to your personal taste.)
    2. 2
      Mix in the mayonnaise. Once thoroughly combined, stir in the shredded cheese. (You can also use a shredded Mexican cheese blend if you prefer.).
    3. 3
      Crush the corn chips in the bag. Only add to the salad right before serving.

    Ratings & Reviews:

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    Nutritional Facts for Mexican Corn & Black Bean Salad

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 618.6
     
    Calories from Fat 307
    49%
    Total Fat 34.1 g
    52%
    Saturated Fat 7.8 g
    39%
    Cholesterol 29.9 mg
    9%
    Sodium 655.6 mg
    27%
    Total Carbohydrate 68.4 g
    22%
    Dietary Fiber 9.1 g
    36%
    Sugars 7.4 g
    29%
    Protein 15.1 g
    30%

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