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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Salad Recipe

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This recipe for Mexican Salad is from Corrigan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup Hellmann's mayo
1/4 cup minced green onion
2 tablespoons chili sauce
2 teaspoons cider vinegar
1 teaspoon onion salt
1 teaspoon chili powder
4 drops (at least) hot pepper sauce
1 can (12 oz) whole kernel corn
1 can (8 oz) red kidney beans
1 can (7 oz) pitted black olives
2 cups shredded lettuce
Directions:
Directions:
Mix together the first 7 ingredients. Cover, chill. Drain and combine corn, beans and olives (cut in half). Mix with dressing
Personal Notes:
Personal Notes:
I first had this salad in 1980 while working in Dr. Wolf's office. My friend Meg made it and brought it to work and I have been a big fan ever since.

 

 

 

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