Mexicali Salad

This recipe came from my mom. It was probably a Betty Crocker or Better Homes & Gardens original. Unfortunately, I don't know the origin. I prepared this salad for company the other day and it was well received. I thought, "Why am I not sharing it!" The salad dressing can be made a day in advance.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup mayonnaise, Hellmans, Best Foods
• 1⁄4 cup green onion
• 2  tablespoons chili sauce
• 2  teaspoons cider vinegar
• 1  teaspoon  onion salt
• 1⁄2 teaspoon chili powder
• 4  drops Tabasco sauce
• 1  head iceberg lettuce, chopped
• 1 (14 1/2ounce) can corn, rinsed & drained
• 1 (6 ounce) can black olives, sliced, rinsed & drained
• 1 (14 1/2ounce) can kidney beans, rinsed & drained
• 1 (14 1/2ounce) can black beans, rinsed & drained

Directions

1. For the dressing: Combine mayo, green onion, chili sauce, cider vinegar, onion salt, chili powder and tabasco in a small bowl. Whisk to combine. Then refrigerate.
2. For the salad: Layer the lettuce, corn, black olives, kidney beans and black beans in a salad bowl.
3. To serve: Add dressing to salad and toss to combine.