Mexican Vegetable Salad Recipe

• 1 (15 ounce.) can red kidney beans, liquid removed
• 1 (12 ounce.) can whole kernel corn, liquid removed
• 1 (3.25 ounce.) can pitted ripe olives, sliced
• 1/2 c. sliced green onions, including some green
• 1/4 c. diced green pepper
• 1 tbsp. chopped onion
• 1/2 c. mayonnaise
• 2 tbsp. chili sauce
• 2 teaspoon red wine vinegar
• 1 teaspoon sugar
• Dash of warm pepper sauce
• 2 tbsp. minced green chilies

1. In a large bowl, gently toss kidney beans, corn, olives, green onions, green pepper and onion; set aside.
2. In a small bowl, blend mayonnaise, chili sauce, vinegar, sugar, chili pwdr and warm pepper sauce.
3. Stir in green chilies.
4. Add in to vegetable mix and toss to coat all ingredients.
5. Cover and refrigerateat least 2 hrs.

red kidney beans, whole kernel corn, olives, green onions, green pepper, onion, mayonnaise, chili sauce, red wine vinegar, sugar, pepper sauce, green chilies

Taken from cookeatshare.com/recipes/mexican-vegetable-salad-55946 (may not work)