|
Southwest Salad Recipe By : American Institute for Cancer Research Internet Serving Size : 4
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 medium red onion -- chopped 1 jalapeno pepper -- finely chopped 4 tablespoon cider vinegar 1 tablespoon vegetable oil 1 1/2 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 1-2 days ahead if desired. Stir before serving.
Each of the 4 servings contains 205 calories and 4 grams of fat.
|