Corny Mexican Salad Recipe

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Corny Mexican Salad
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  1. 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. Yield: 8-10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 191.1 Kcal (800 kJ)
Calories from fat 157.18 Kcal
% Daily Value*
Total Fat 17.46g 27%
Sodium 160.78mg 7%
Potassium 281.37mg 6%
Total Carbs 8.39g 3%
Sugars 1.33g 5%
Dietary Fiber 3.25g 13%
Protein 2.35g 5%
Vitamin C 5.7mg 10%
Iron 0.6mg 3%
Calcium 16.1mg 2%
Amount Per 100 g
Calories 230.53 Kcal (965 kJ)
Calories from fat 189.62 Kcal
% Daily Value*
Total Fat 21.07g 27%
Sodium 193.96mg 7%
Potassium 339.43mg 6%
Total Carbs 10.12g 3%
Sugars 1.6g 5%
Dietary Fiber 3.92g 13%
Protein 2.84g 5%
Vitamin C 6.9mg 10%
Iron 0.7mg 3%
Calcium 19.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
  • 5

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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