"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Mexican Corn & Bean Salad Recipe

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This recipe for Mexican Corn & Bean Salad, by , is from The Fromm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Fromm
Added: Thursday, June 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 15oz can Whole Kernel Corn - drained
1 15oz can Red Kidney Beans - drained
1 7 oz can pitted Black Olives - drained
2 cups Shredded lettuce
1/2 cup Mayonnaise
1/4 cup Minced Green Onions
2 TBSP Chili Sauce
2 tsp Cider Vinegar
1/4 tsp Chili Powder

Directions:
Directions:
Combine corn, beans, olives and lettuce in serving bowl.

Stir together mayonnaise, onions, chili sauce, vinegar and chili powder.

Add to lettuce and serve.

Good with Mexican food - use as a main dish. Add shredded cheese and crushed tortilla chips to make it heartier.

 

 

 

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