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| MEXICAN/ITALIAN CORN SALAD | |
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1 can shoepeg corn, drained 1 can whole kernel corn, drained 6 oz. chopped stuffed olives 1 sm. can chopped green chilies 6 oz. Italian dressing (regular or lite) Combine ingredients and marinate overnight if possible. For larger amount, add: 1 sm. can chopped green chilies 2 oz. Italian dressing (remainder of 8 oz. bottle) | |
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