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Southwest Bean and Corn Salad
16 ounces 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 tablespoons cider vinegar, or other vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons chili powder
1/8 teaspoon sugar
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.
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Bean Corn