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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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