Southwestern corn salad

Yield: 8 Servings

Measure Ingredient
3 cups Fresh or frozen corn, cooked
10 ounces Of canned kidney beans, drained
1 \N Red pepper, chopped
1 \N Green pepper, chopped
3 \N Green onions, finely chopped (both green and white parts)
½ cup Cilantro, chopped
1 tablespoon Canola oil
¼ cup Salsa
½ teaspoon Chili powder

Gently toss together all ingredients and chill several hours before serving.

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