Aztec Salad

Submitted by Audra H. Anders stolen from her BFF Becky J. Brown!

  • 12 oz white shoepeg whole kernel corn
  • 1 cup drained and rinsed kidney beans
  • 1/2 cup chopped white or yellow onion
  • 1/3 cup chopped green pepper
  • small jar pimiento
  • 1/4-1/2 cup of GF catalina dressing

Mix together, chill, serve.