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Volume III
March 8, 2012

Weekly Home / Recipe Center

Mexican Vegetable Salad

Serves 4


1 (15-ounce) can kidney beans drained
1 (12-ounce) can corn whole kernel corn, drained
1 (3 1/2-ounce) can olives sliced
1/2 cup green onion sliced, including some green
1/4 cup green bell pepper diced
1 tablespoon onion minced
1/2 cup mayonnaise
2 tablespoons chili sauce
2 teaspoons red wine vinegar
1/2 teaspoon chili powder
dash mustard dry
dash hot pepper sauce
pinch sugar
2 tablespoons green chilies chopped
2 tablespoons sweet pickles chopped
lettuce leaves

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.

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