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.
- 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
- 1⁄8 teaspoon garlic salt
- Combine Mexicorn, green pepper, celery, onion, cucumber and tomato in bowl, mixing lightly.
- Add salad dressing and garlic salt, tossing gently.
- Refrigerate overnight.
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.