Serves: 4
Total Calories: 360
In a large bowl, gently toss kidney beans, corn, olives, green onions, green pepper and onion set aside.
In a small bowl, blend mayonnaise, chili sauce, vinegar, chili powder, dry mustard, hot pepper sauce and sugar. Stir in green chilies and sweet pickle. Add to vegetable mixture and toss to combine. Refrigerate at least 2 hours or until ready to serve.
Serve in a lettuce-lined bowl.
This Mexican Vegetable Salad recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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