Southwest Bean and Corn Salad

[Vicki Oseland]

* Exported from MasterCook *

Southwest Salad

Recipe By : Press Enterprise* 7/95
Serving Size : 4 Preparation Time :0:00
Categories : Picnics Salads/Dressings
Side Dishes Southwestern

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces pinto beans, canned -- drained and rinsed
1 cup corn, frozen -- thawed
1 cup bell peppers -- chopped green or red
1 cup tomato -- chopped
3/4 cup red onion -- chopped
1 jalapeno pepper -- finely chopped
4 tablespoons cider vinegar -- or other vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons chili powder
1/8 teaspoon sugar

Combine all the vegetables in a medium bowl. In a small bowl, whisk
together the vinegar, oil, chili powder, sugar and salt if using. Pour
over the vegetable mixture. Cover and chill for at least a half hour
so the flavors will blend. Can be refrigerated for 1 to 2 days ahead
if desired. Stir before serving.

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--
Oseland's Country Gourmet
Gourmet Foods, Gift Baskets and Culinary Giftware For the Country Home
http://countrygourmet.com

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