Yield: 4 Servings
|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||Jalapeno pepper; finely Chopped|
|4 tablespoons||Cider vinegar|
|1 tablespoon||Vegetable oil|
|1½ teaspoon||Chili powder|
|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, .