16 oz 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 tbsp Cider vinegar
1 tbsp Vegetable oil
1 1/2 tsp Chili powder
1/8 tsp Sugar
Salt, to taste
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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. |
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