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Mexicorn Salad

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“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
  • 18 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.

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