Mexican Corn Bean Salad - Recipes - Page 4

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Results 31 - 40 of 93 for mexican corn bean salad

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31. MEXICAN CORN SALAD

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

32. MEXICAN CHEF SALAD

Chop onion, tomatoes, and lettuce. ... to taste. Add corn chips and avocado. Brown ground beef; drain, add kidney beans and salt. Simmer 10 minutes and mix into cold salad. Decorate with extra chips, ... immediately. Makes 6 servings.

33. FRITO SALAD

In a large salad bowl, layer lettuce, cut up tomato, onion, beans, grated cheese. When ready ... top. Pour on creamy Italian dressing and toss.

34. MEXICAN LAYERED SALAD

Combine salad dressing and French dressing. Mix ... layer lettuce, olives, corn, tomatoes, celery, and beans. Top with dressing and ... avocado just before serving.

35. MEXICAN HOT BEAN SALAD

Drain beans; combine vegetables and cheese. ... flat 1 1/2 quart baking dish. Sprinkle with corn chips. Bake for 15 to 20 minutes at 350 degrees.

36. MEXICAN HOT POT

Brown beef and onion; drain ... layer on a bean, corn, cheese and olive section. ... 7 hours. Serve with hot tortillas and jalapenos. Serves 8.

37. SPICY MEXICAN SALAD

Cook noodles to tenderness; rinse and drain. Combine all ingredients and refrigerate for 2 to 3 hours.

38. ORIENTAL VEGETABLE SALAD WITH DRESSING

Combine all ingredients in large bowl. Set aside. Mix dressing: 1 cup sugar, 1/2 cup vinegar, 1/2 cup oil, 1 teaspoon salt, 1/2 teaspoon ...

39. CORN BREAD SALAD

Mix well. Mix first 3 ingredients and spread over salad. Top with grated cheese. Refrigerate overnight. Will keep several days in refrigerator.

40. SOMBRERO BEEF

In bag, put beef, flour, ... meat mixture in salad oil in large skillet; remove ... Drain liquids from beans and corn into a bowl. Stir liquids ... olives. Serves 8 people.

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