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.

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