Southwest Bean and Corn Salad
Ingredients
- 16 ounce 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 tablespoon cider vinegar, or other vinegar
- 1 tablespoon vegetable oil
- 1 1/2 teaspoon chili powder
- 1/8 teaspoon sugar
Instructions
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.