Recipes / Low Protein

Mexicorn Salad
(1)
Recipe by 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.

READY IN: 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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