Side Pannel
Southwest Salad
Ingredients List
- 16 oz Kidney beans; drained and
- -Rinsed
- 1 c Corn kernels; canned or
- -Frozen
- 1 c Chopped bell peppers; Green
- -or red
- 1 c Chopped tomato
- 1 md Red onion; chopped
- 1 Jalapeno pepper; finely
- -Chopped
- 4 tb Cider vinegar
- 1 tb Vegetable oil
- 1 1/2 ts Chili powder
- 1/8 ts Sugar
- Salt; to taste
Directions
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.
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.
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