Southwest Slaw

• 1-1/2 gal. cabbage, shredded
• 1 qt. Canned whole kernel corn, drained
• 3 cups Red and green peppers, chopped
• 2 cups Canned pitted black olives, drained, sliced
• 1 cup Green onions, chopped
• 3 cups KRAFT Slaw Dressing

1. Toss all ingredients except dressing in large bowl.
2. Add dressing; mix lightly.
3. Cover.
4. Refrigerate several hours or overnight.
5. Stir gently just before serving.

cabbage, whole kernel corn, red, black olives, green onions, dressing

Taken from www.kraftrecipes.com/recipes/-2103.aspx (may not work)