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Categories:
macaroni corn celery green pepper green onion tomatoes picante sauce oil lemon juice clove garlic oregano salt
Viewed: 60 - Published at: 6 years agoIngredients
- 2 c. cooked elbow macaroni
- 2 (12 oz.) cans corn, drained
- 1 c. sliced celery
- 1 green pepper, chopped
- 3/4 c. chopped green onion
- 2 medium tomatoes, chopped
- 1 c. mild Pace picante sauce
- 1/4 c. oil
- 1 Tbsp. lemon juice
- 1 clove garlic, minced
- 1/2 tsp. oregano
- 1/2 tsp. salt
Method
- Combine all ingredients.
- Refrigerate at least 2 hours.