"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Pat Fromm
Added: Thursday, June 28, 2007


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

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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