HOW TO MAKE MEXICAN CORN SALAD

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MEXICAN CORN SALAD III

MEXICAN CORN SALAD III
MEXICAN CORN SALAD RECIPE INGREDIENTS
  • 1 (16 oz.) can kernel corn, drained
  • 1 (16 oz.) can kidney beans, drained
  • 1 (16 oz.) can pitted black olives, drained
  • 1/2 c. mayonnaise
  • 1/4 c. chopped green onion, tops
  • 2 tbsp. chili sauce
  • 1/2 tsp. chili powder
  • 2 tbsp. cider vinegar
  • 4 drops hot pepper sauce; optional
MEXICAN CORN SALAD RECIPE INSTRUCTIONS
Mix everything except vegetables. Then add corn, beans, and olives. Stir and chill...enjoy the Mexican corn salad !
mexican-corn-tomato-salad

Summer Mexican Corn Salad Recipe

Summer Mexican Corn Salad Recipe
Mexican Corn Salad Recipe Ingredients

  • 6 ears corn, husked and cleaned
  • 3 large tomatoes, diced
  • 1 large onion, diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • salt and pepper to taste

Mexican Corn Salad Recipe Instructions

First of all bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.
mexican-corn-and-shrimp-salad.

Mexican Corn and Shrimp Salad





Mexican Corn and Shrimp Salad

Mexican Corn Salad Recipe Ingredients
  • 1/2 pound cooked medium shrimp, peeled and deveined
  • 1 1/3 cups fresh or frozen corn
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green onions
  • 1 tablespoon cider vinegar
  • 1 tablespoon canola oil
  • 1/2 teaspoon minced fresh basil
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • dash cayenne pepper

Mexican Corn Salad Recipe Instructions

First of all In a bowl, toss the shrimp, corn, red pepper and onions. And then In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Next is to Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled...enjoy it !
summer-mexican-corn-salad-recipe