Southwest Salad Recipe

Free Recipe Southwest Salad

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Southwest Salad Recipe

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

Southwest Salad Preparation

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.

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Southwest Salad?

If you know a better Southwest Salad Recipe please comment below.