Chili Flavored Beef & Corn Salad
|Cooked beef||2 Cup (32 tbs), cut in matchstick size pieces (Cold)|
|Shredded cabbage||3 Cup (48 tbs)|
|Green pepper||1 Medium, cut in short thin slivers|
|Tomatoes||2 Small, diced|
|Red onion||1 Small, sliced and separated into rings|
|Canned whole kernel corn/One 12 ounce can whole kernel corn with sweet peppers, drained||17 Ounce, drained (1 Can)|
|Chopped fresh coriander/Cilantro||1⁄4 Cup (4 tbs)|
|Hard-cooked eggs||2 , cut into wedges|
Prepare chili dressing and combine with beef; cover and refrigerate for 30 minutes to 1 hour.
Add cabbage, pepper, tomatoes, onion, corn, and chopped coriander to meat mixture; toss together to mix.
Garnish with eggs and coriander sprigs, if desired.