Title: Southwest Salad
Categories: Salad
Yield: 4 Servings

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.

Date: Sat, 29 Jun 1996 11:59:01 -0700 (PDT)

From: PatH

Recipe By: American Institute for Cancer Research Internet

MC-Recipe Digest #133

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