Mexican Corn & Black Bean Salad
10 mins (prep 10)
9 ingredients
6-8 servings
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.

Categories:  technique , salad , side-dish , <-15-mins , beginner-cook , peppers , 3-steps-or-less , mexican , taste~mood , quick , no-cook , potluck , corn , time-to-make , served-cold , easy , presentation , beans , to-go... , vegetable , savory , picnic ,
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Serving Size (308.97 g)
Servings 6
Amount per Serving
Calories 1076.26 Calories from Fat 495.81
% Daily Value *
Total Fat 55.09g 508.54%
Saturated Fat 14.29g 428.76%
Trans Fat 0.0g %
Cholesterol 41.4mg 82.81%
Sodium 2380.63mg 595.16%
Total Carbohydrate 121.22g 242.45%
Dietary Fiber 30.0 g 720.11%
Sugars 5.54 g %
Protein 41.08g 492.91%
Vitamin A 15038.57IU% Vitamin C 26.46mg%
Calcium 551.09mg% Iron 15.96mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
corn chips