| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
American |
Salad |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu>
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.
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