Mexican Corn Salad - cooking recipe

Ingredients

1 cup Miracle Whip
1/2 cup green onion, minced
1/4 cup salsa
4 teaspoons vinegar
2 teaspoons dehydrated onion
1 teaspoon chili powder
8 drops Tabasco sauce
24 ounces frozen corn, thawed
14 ounces red kidney beans
6 ounces pitted black olives

Preparation

Mix the dressing by combining the first seven ingredients together in a bowl.
Mix corn, beans, and olives together in a large bowl.
Stir in the dressing.
Chill for several hours to allow flavors to mingle.
Serve.