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MEXICAN CORN SALAD
 

1 (16 oz.) can kernel corn, drained
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can pitted black olives, drained
1/2 c. mayonnaise
1/4 c. chopped green onion, tops
2 tbsp. chili sauce
1/2 tsp. chili powder
2 tbsp. cider vinegar
4 drops hot pepper sauce; optional

Mix everything except vegetables. Then add corn, beans, and olives. Stir and chill.

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