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Receta Mexican Vegetable Salad
by CookEatShare Cookbook

Mexican Vegetable Salad
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  Raciónes: 8

Ingredientes

  • 1 (15 ounce.) can red kidney beans, liquid removed
  • 1 (12 ounce.) can whole kernel corn, liquid removed
  • 1 (3.25 ounce.) can pitted ripe olives, sliced
  • 1/2 c. sliced green onions, including some green
  • 1/4 c. diced green pepper
  • 1 tbsp. chopped onion
  • 1/2 c. mayonnaise
  • 2 tbsp. chili sauce
  • 2 teaspoon red wine vinegar
  • 1 teaspoon sugar
  • Dash of warm pepper sauce
  • 2 tbsp. minced green chilies

Direcciones

  1. In a large bowl, gently toss kidney beans, corn, olives, green onions, green pepper and onion; set aside.
  2. In a small bowl, blend mayonnaise, chili sauce, vinegar, sugar, chili pwdr and warm pepper sauce. Stir in green chilies. Add in to vegetable mix and toss to coat all ingredients. Cover and refrigerateat least 2 hrs.