Total Time
10mins
Prep 10 mins
Cook 0 mins

From a little cookbook put out by FHA/HERO in Texas, late '80's. I picked the cookbook up at a yard sale.

Ingredients Nutrition

  • 2 (15 ounce) cans mexicorn, drained
  • 1 green pepper, chopped
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 1 cucumber, chopped
  • 1 tomatoes, chopped
  • 1 (8 ounce) bottle Catalina dressing
  • 18 teaspoon garlic salt

Directions

  1. Combine Mexicorn, green pepper, celery, onion, cucumber and tomato in bowl, mixing lightly.
  2. Add salad dressing and garlic salt, tossing gently.
  3. Refrigerate overnight.

Reviews

(1)
Most Helpful

Made for the Three Chefs Game. This fit my theme exactly "Simply Southwest". Very easy to prepare. It was a hit with the family. I think that if I make it again I'll add cilantro for just a little more flavor.

DebS #2 November 23, 2008

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