Southwest salad

Yield: 4 Servings

Measure Ingredient
16 ounces Kidney beans; drained and Rinsed
1 cup Corn kernels; canned or Frozen
1 cup Chopped bell peppers; Green or red
1 cup Chopped tomato
1 medium Red onion; chopped
1 \N Jalapeno pepper; finely Chopped
4 tablespoons Cider vinegar
1 tablespoon Vegetable oil
1½ teaspoon Chili powder
⅛ teaspoon Sugar
\N \N Salt; to taste

One can of pinto beans may be substituted. Drain canned corn; or thaw frozen corn. The jalapeno pepper may be omitted.

Combine all the vegetables in a medium bowl. In a small bowl, whisk together the vinegar, oil, chili powder, sugar and salt (if using it). Pour over the vegetable mixture. Cover and chill for at least a half hour so the flavors will blend.

Can be refrigerated for 1-2 days ahead if desired. Stir before serving.

Each of the 4 servings contains 205 calories and 4 grams of fat.

Date: Sat, 29 Jun 1996 11:59:01 -0700 (PDT) From: PatH <phannema@...>

Recipe By: American Institute for Cancer Research Internet MC-Recipe Digest #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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