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, .