Ingredients
2
large cucumbers, peeled, seeded and cut into 1/2-inch cubes (3 cups)
3
green onions, thinly sliced
1
(15-oz.) can pinto beans, drained, rinsed
1
(11-oz.) can whole kernel corn, red and green peppers, drained
1
(3.8-oz.) can sliced ripe olives, drained
1 1/2
cups Old El Paso™ Thick ’n Chunky Salsa
3
to 4 cups corn chips
Sour cream, if desired
Green onions, thinly sliced, if desired
Preparation
In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix.
Arrange about 1/2 to 2/3 cup corn chips on each individual serving plate. Top each with about 1 1/4 cups cucumber mixture. Top each salad with sour cream and additional sliced green onions. Serve immediately.
