Name: Mexicorn Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
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

1

Recipe by True Texas

1

Person talking

Join In Now Join the conversation!

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:: 10mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

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

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@True Texas

Contributor

@True Texas

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by DebS 2

11/23/2008

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.

Reply
photo by DebS 2

11/10/2008

Reply
creation by True Texas

6/5/2007

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