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MEXICAN HOT BEAN SALAD 
1 1/2 c. red kidney beans
1 1/2 c. celery, finely sliced
1/2 c. sweet pickles, chopped
1/2 c. onions, finely chopped
1 1/2 c. sharp Cheddar cheese, diced
1/2 tsp. salt (optional)
3/4 tsp. chili powder
3/4 tsp. Worcestershire sauce
A few drops hot pepper sauce, to your taste
3/4 c. mayonnaise
1 c. corn chips, crushed

Drain beans; combine vegetables and cheese. Blend seasonings with mayonnaise; add to vegetable mixture. Toss lightly. Spoon into flat 1 1/2 quart baking dish. Sprinkle with corn chips. Bake for 15 to 20 minutes at 350 degrees.
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