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Mexicorn Salad

Mexicorn Salad created by DebS 2

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:

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
  • 18 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.
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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."
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  1. DebS 2
    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
  2. DebS 2
    Mexicorn Salad Created by DebS 2
    Reply
  3. True Texas
    From a little cookbook put out by FHA/HERO in Texas, late '80's. I picked the cookbook up at a yard sale.
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