MEXICAN SALAD 
1/2 c. mayonnaise
1/4 c. chopped green onions
3 tbsp. chili sauce
2 tsp. cider vinegar
1 tsp. onion salt
1/2 tsp. chili powder
4 drops hot sauce
1 (12 oz.) can drained whole kernel corn
1 (8 oz.) can drained kidney beans
1 (6 oz.) can drained pitted ripe olives, halved
4 c. shredded lettuce

Combine first 7 ingredients. Stir well. Chill. Combine remaining ingredients; toss gently. Serve with what ever kind of dressing you prefer.

 

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