Make Ahead

Ann Marie's Mexicorn Salad

August 15, 2022
0 Ratings
  • Prep time 1 hour
  • Serves 20
Author Notes

This bright, colorful, flavorful, and healthy summer salad is a favorite at all my backyard gatherings. It is loaded with veggies, low in calories, full of fiber, just so tasty, and easy to make! It can be prepared a day ahead with the avocados cut and added just before serving (or placed on the side for guests to add). It keeps well in the refrigerator for a few days (if there are any leftovers!). I give full credit to Ann Marie who modified the recipe by adding the specific type of oil and type of vinegar. She is my cousin, close friend, and an all around amazing woman. We share all of our best recipes. Love you Ann! —PGPetrich

What You'll Need
  • 2 cans Black Beans - 15 ounce cans
  • 2 cans Mexicorn or Fiesta Corn (with red/green peppers) - 15 ounce cans
  • 1 Red Onion - medium size
  • 3 Red Tomatoes - medium size
  • 6 Green Onions
  • 1/2 cup Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Dry Italian Dressing Mix (i.e. Good Seasons)
  • 4 Avocados - medium size
  1. Drain and rinse the black beans.
  2. Drain the corn.
  3. Dice the onions and tomatoes.
  4. Mix the oil, vinegar, and dry salad dressing. (Use more or less olive oil, vinegar, and dressing as you prefer. There is no science here. It's all about how you like it dressed!)
  5. Carefully mix all ingredients.
  6. Dice the avocados and carefully mix them into the salad. (This step should be done right before serving.)
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