Mexicorn Salad - cooking recipe

Ingredients

2 (15 ounce) cans mexicorn, drained
1 green pepper, chopped
3 stalks celery, chopped
1 onion, chopped
1 cucumber, chopped
1 tomatoes, chopped
1 (8 ounce) bottle Catalina dressing
1/8 teaspoon garlic salt

Preparation

Combine Mexicorn, green pepper, celery, onion, cucumber and tomato in bowl, mixing lightly.
Add salad dressing and garlic salt, tossing gently.
Refrigerate overnight.