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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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From a little cookbook put out by FHA/HERO in Texas, late '80's. I picked the cookbook up at a yard sale. Ingredients:
2 (15 ounce) cans mexicorn, drained |
1 green pepper, chopped |
3 stalks celery, chopped |
1 onion, chopped |
1 cucumber, chopped |
1 tomato, chopped |
1 (8 ounce) bottle catalina dressing |
1/8 teaspoon garlic salt |
Directions:
1. Combine Mexicorn, green pepper, celery, onion, cucumber and tomato in bowl, mixing lightly.
2. Add salad dressing and garlic salt, tossing gently.
3. Refrigerate overnight.
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