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Results 71 - 80 of 521 for canned corn salad
Mix all vegetables in bowl. Add salad oil, vinegar, cumin and chili powder. Can also add salt and pepper to taste.
Place the beans, onion, tomatoes, pepper, corn, avocado and mango in ... and mix in salad dressing. Makes 6 servings. Optional: ... Cal-146, Cho-24, Pro-4, Fat-5.
73. CORN SALAD
Drain corn. Mix remaining ingredients except salad dressing. Stir in corn and add ... Cover and refrigerate overnight. Stir well before serving.
74. WHITE CHILI
About 1 1/2 hours before ... heat, in hot salad oil, cook onion, garlic and ... white kidney beans, corn garbanzo beans, green chilies, bouillon ... 325 calories per serving.
Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic ...
Prepare corn bread according to package directions. ... and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
Mix all ingredients and marinate ... refrigerated for several days. Yield: 16 servings. Recipe may be reduced to 1 can and 1/3 of ingredients.
Combine all ingredients; mix well. Pour into a greased 13 x 9 inch pan. Bake at 400 degrees for about 45 minutes, or longer. This is a very ...
Drain corn, add pepper, onions and cilantro. Add dressing and picante sauce. Mix well. Add seasonings. Marinate overnight before serving.
80. GREEK SALAD
Combine all ingredients and refrigerate. Keeps for a long time and actually improves with age, if there's any left.
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