printed from on 5/12/2007

Mexican Corn and Bean Salad

"When I told my aunt that I didn't have a good recipe to accompany Mexican food, she gave me this one. Everyone wants it."


Mexican Salad (OK)


1 (15 1/4-ounce) can whole kernel corn, drained
1 (15-ounce) can red kidney beans, drained
1 (7-ounce) can pitted olives, drained
2 cups shredded lettuce
1/2 cup mayonnaise
1/4 cup minced green onions
2 tablespoons chili sauce
2 teaspoons cider vinegar
1/2 teaspoon chili powder



Combine the corn, beans, olives, and lettuce in a serving bowl. Stir together the mayonnaise, onions, chili sauce, vinegar, and chili powder. Add to the lettuce mixture and serve.

Yield: 4 to 6 servings


Tips from the Test Kitchen

Tips From Our Test Kitchen:
This salad is great as a main dish too. Add shredded cheese and crushed tortilla chips to make it heartier.