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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Corn and Bean Salad Recipe

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This recipe for Mexican Corn and Bean Salad, by , is from Marian's Collections, 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!

Contributor:  
Contributor:  
Marian Elliott

Category:
Category:

Ingredients:  
Ingredients:  
1 15 1/4 oz. can whole kernel corn, drained
1 15 oz can red kidney beans, drained
1 7 oz. can pitted black olives, drained
2 c. shredded lettuce
1/2 c. mayonnaise
1/4 c. minced green onions
2 Tbsp chili sauce
2 tsp cider vinegar
1/2 tsp chili powder

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

In separate bowl, stir together mayo, onions, chili sauce, vinegar, and chili powder. Add to lettuce mixture and serve.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
You can add shredded cheese and tortilla chips crushed if desired.

 

 

 

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