Southwest Salad
2 16 oz. can kidney or pinto beans, drained and rinsed
2 cup frozen corn, thawed
3/4 cup each green and red sweet pepper, chopped
2 cup tomato, chopped
1 medium red onion, chopped
1 jalapeno pepper, finely chopped (optional)
6 Tbsp cider (or other) vinegar
1 1/2 Tbsp vegetable oil
1 1/2 tsp chili powder
1/8 tsp sugar or to taste
Dash of salt (optional)
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. Easily increased, but be careful not to double the hot pepper.
2 16 oz. can kidney or pinto beans, drained and rinsed
2 cup frozen corn, thawed
3/4 cup each green and red sweet pepper, chopped
2 cup tomato, chopped
1 medium red onion, chopped
1 jalapeno pepper, finely chopped (optional)
6 Tbsp cider (or other) vinegar
1 1/2 Tbsp vegetable oil
1 1/2 tsp chili powder
1/8 tsp sugar or to taste
Dash of salt (optional)
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. Easily increased, but be careful not to double the hot pepper.
Dorie
http://groups.yahoo.com/group/DoriesRecipeBox/
http://groups.yahoo.com/group/DoriesRecipeBox/
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