Mexican Salad Bowl

This salad is one of our favorites at the show…easy to make and is even more fabulous as leftovers!  You can use it as a side-dish or it’s filling enough to be a meal of its own.  We usually double the recipe.

1/2 cup mayonnaise

 1/4 cup mincedgreen onion                                                                                     

2tablespoons chili sauce                                                                                           2 teaspoons cider vinegar                                                                                          1 teaspoon onion salt                                                                                                  1/2 teaspoon chili powder                                                                                        4 drops tabasco sauce                                                                                                1 12 oz can whole kernel corn, drained                                                                     1 16 oz can black beans, drained                                                                               1 7 oz can pitted ripe olives, drained

Mix first 7 ingredients.  Combine corn, beans and olives, combine with dressing.  Serve in lettuce lined bowl, if desired.  Makes 4 servings.


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