Instructions: Combine all ingredients; carefully stir to distribute ingredients evenly throughout mixture. Refrigerate, covered, overnight.

Makes 10 to 12 servings.

Mexicali Dressing: Combine 5/2 cup oil, 3 tablespoons each lime juice and white wine vinegar. 1 teaspoon each sugar and garlic salt, 1/2 teaspoon crushed oregano and 1/8 teaspoon bottled hot pepper sauce; mix well.

Makes about 3/4 cup.

Storage Tip: Mexicali Corn and Bean Salad keeps well, refrigerated, up to 7 days.

Serving Tip: Delicious served with barbecued chicken, hamburgers or hot dogs.

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