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From Suzanne McKinley of Lyons, Georgia comes this fresh-tasting medley of veggies tossed with a zesty oil-and-vinegar dressing. Serve the salad alone as a side dish or pair it with tortilla chips for an appetizer.
This recipe is:
Quick
Originally published as Corny Mexican Salad in Quick Cooking November/December 2004, p45
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Reviewed on May. 26, 2011 by q3001190
Loved it and so did everyone else. Simple, quick and very refreshing.
Reviewed on Jan. 25, 2010 by q3001190
Very good, I love onions, so I doubled the onions, added garlic (after all we are Spanish and Italian!) and jalenpos. Yum Yum Yum Thanks for recipe!
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