Crunchy Mexicorn Salad - cooking recipe

Ingredients

2 large cucumbers, peeled, seeded and cut into 1/2 -inch cubes
3 green onions, thinly sliced
1 (15 ounce) can pinto beans, drained, rinsed
1 (11 ounce) can mexicorn whole kernel corn, with Red and Green Peppers, drained
1 (3 7/8 ounce) can sliced ripe olives, drained
1 1/2 cups salsa
3 -4 cups corn chips
sour cream, if desired
green onion, 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.