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Ingredients35 m servings 173 cals
Original recipe yields 20 servings
- Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.
Per Serving: 173 calories; 9.9 g fat; 19.8 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 642 mg sodium. Full nutrition
ReviewsRead all reviews 2
I made this for the weekend but made some minor changes. I used 4 ears of fresh white corn & added some cumin to the dressing! It was delicious and gone! I'm sure the original recipe was yummy ...