You are here: Home » Recipes » Mexican Salad Mexican Salad Recipe by American Profile Yield 4 to 6 servings A hearty salad, made with corn, kidney beans, black olives, and all sprinkled with cheddar cheese PrintEmail I told my aunt I didn't have a salad to go with Mexican food and she gave me this one. It's a great success and everyone wants it! Ingredients 1 (15 1/4-ounce) can whole kernel corn, drained1 (15-ounce) can red kidney beans, drained1 (7-ounce) can pitted olives, drained2 cups shredded lettuce1/2 cup mayonnaise1/4 cup minced green onions2 tablespoons chili sauce2 teaspoons cider vinegar1/2 teaspoon chili powder Instructions Combine the corn, beans, olives, and lettuce in a serving bowl. Stir together the mayonnaise, onions, chili sauce, vinegar, and chili powder. Add to the lettuce mixture and serve. Violet Camp, Broken Bow, Okla.