I don’t think recipes get much simpler than this one for Mexicorn Salad. This recipe comes from The Mother by way of her friend the Fabulous French Floridian, it was good.
It is simple and easy, you can use what you like and skip what you don’t. Here’s the basis:
1 can Mexican style corn, drained
1 can quartered artichoke hearts, drained
Avocado, diced or sliced
Fresh tomatoes, diced or sliced
Chopped fresh parsley for garnish, if desired
Oil & vinegar dressing OR oil & balsamic OR Italian dressing
As you can see, The Mother arranged her ingredients sliced on a bed of corn and served her dressing on the side. If you prefer to dice your ingredients, I would toss all of them together and top with the eggs.
When I try this recipe myself, I’m going to skip the black olives (if The Husband is eating it) and might try adding black beans to the corn. This is a perfect picnic recipe that is easy to personalize, what would you do?
Heidi, I like your blog a lot – just started seeing it. We were especially touched by your trip to Fort Snelling.
Also am copying the corn recipe.
Thank you! So glad you like it – and hope you enjoy the corn recipe too! 🙂