Mexican Vegetable Salad - cooking recipe

Ingredients

1 15-oz. can red kidney beans, drained
1 12-oz. can whole kernel corn, drained
1 3-.25 oz. can pitted ripe olives, sliced
1/2 c. sliced green onions, including tops
1/4 c. diced green pepper
1 Tbsp. minced onion
1/2 c. mayonnaise
2 Tbsp. chili sauce
2 tsp. red wine vinegar
1 tsp. sugar
1/2 tsp. chili powder
Dash of Tabasco
2 Tbsp. chopped green chillies

Preparation

In a large bowl, gently toss kidney beans, corn, olives, green onions, green pepper and onion; set aside.