Southwestern Gourmet Salad - cooking recipe

Ingredients

2 tsp. chili powder
1/4 c. olive oil
dash of Tabasco
dash of Worcestershire
2 Tbsp. vinegar
2 tsp. sugar
1 tsp. salt
2 cans kidney beans, drained
1 large green pepper
4 green onions or 1 medium red onion, chopped
1 can pitted ripe olives, halved
2 Tbsp. ketchup
1 Tbsp. mayonnaise
1 head iceberg lettuce

Preparation

Heat chili powder in olive oil for 2 minutes; remove from heat and add Tabasco, Worcestershire, vinegar, salt and sugar.
Stir into beans and let stand for 30 minutes to several hours.
Mix other ingredients into beans when cold and chill until ready to serve.
Before serving, line bowl with broken lettuce and place bean mixture in center.