• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Southwest Salad

  • Recipe Submitted by on

Category: Salads

 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


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.

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