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1 15-ounce can kidney beans drained
1 12-ounce can corn whole kernel corn, drained
1 3 1/2-ounce can olives sliced
1/2 cup green onions sliced, including some green
1/4 cup green bell peppers diced
1 tablespoon onions minced
1/2 cup mayonnaise
2 tablespoons chili sauce
2 teaspoons red wine vinegar
1/2 teaspoon chili powder
Dash mustard dry
Dash hot pepper sauce
Pinch sugar
2 tablespoons green chilies chopped
2 tablespoons sweet pickles chopped
Lettuce leaves
In a large bowl, gently toss kidney beans, corn, olives, green onions, green pepper and onion; set aside.
In a small bowl, blend mayonnaise, chili sauce, vinegar, chili powder, dry mustard, hot pepper sauce and sugar. Stir in green chilies and sweet pickle. Add to vegetable mixture and toss to combine. Refrigerate at least 2 hours or until ready to serve.
Serve in a lettuce-lined bowl.
1 12-ounce can corn whole kernel corn, drained
1 3 1/2-ounce can olives sliced
1/2 cup green onions sliced, including some green
1/4 cup green bell peppers diced
1 tablespoon onions minced
1/2 cup mayonnaise
2 tablespoons chili sauce
2 teaspoons red wine vinegar
1/2 teaspoon chili powder
Dash mustard dry
Dash hot pepper sauce
Pinch sugar
2 tablespoons green chilies chopped
2 tablespoons sweet pickles chopped
Lettuce leaves
In a large bowl, gently toss kidney beans, corn, olives, green onions, green pepper and onion; set aside.
In a small bowl, blend mayonnaise, chili sauce, vinegar, chili powder, dry mustard, hot pepper sauce and sugar. Stir in green chilies and sweet pickle. Add to vegetable mixture and toss to combine. Refrigerate at least 2 hours or until ready to serve.
Serve in a lettuce-lined bowl.
