It's been super hot around here recently, and I don't know about you, but when it's hot, I don't feel like turning on the stove or the oven. But my family still wants to eat...imagine that! So often, I turn to a salad to make dinner easier and cooler! This Mexican Corn Salad is a perfect side for a hot dummer dinner, a cookout, or a picnic this summer or any time you don't feel like cooking!

I'm a part of a sample program called Influenster (that's my sign up link) and Influenster and Daisy provided me with a free sample of Daisy's new squeeze sour cream to try.



This type of sour cream is something I would buy anyway.  The squeeze bottle made measuring a cinch and pretty much mess free. This recipe was inspired by a corn dip recipe on Daisy's website, but I added some other ingredients and tweaked the whole recipe to make it more of a salad!

Here's the ingredients:

(3) 15 ounce cans of corn, drained
(1) 15 ounce can of kidney beans, rinsed and drained
(1) bell pepper (or 4-5 mini bell peppers), diced
1/2 medium yellow onion, diced
1/8 cup chopped chives
1/8 cup chopped flat leaf parsley
1/2 cup sour cream
1/2 package dry taco seasoning

Mix corn, beans, peppers, and onions together in a large bowl. Fold herbs into mixture. Add sour cream and taco seasoning. Mix well. Refrigerate for at least an hour so the flavors meld.


Enjoy your cool recipe!