Recipe - Southwest Salad

16 ounce 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 md Red onion; chopped
1 Jalapeno pepper; finely
Chopped
4 tablespoon Cider vinegar
1 tablespoon Vegetable oil
1 One half teaspoon Chili powder
1/8 teaspoon 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 12 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@wizard.ucr.edu

Recipe By: American Institute for Cancer Research Internet

MCRecipe Digest #133

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.