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:
- 10mins
- Serves:
- Units:
1
Person talking
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.
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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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