Mexicorn Salad

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

• Ready In: 10 mins
• Serves: 8

Ingredients

• 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

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.