Recipe: Southwest Salad

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.