Southwestern Corn Salad
Southwestern Corn Salad recipe
Yield
8 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
corn
fresh, cooked |
|
| 10 | ounces |
kidney beans, canned
drained |
|
| 1 |
sweet red bell peppers
chopped |
|
|
| 1 |
green bell peppers
chopped |
|
|
| 3 |
scallions, spring or green onions
finely chopped |
|
|
| ½ | cup |
cilantro
chopped |
|
| 1 | tablespoon |
canola oil
|
|
| ¼ | cup |
salsa
|
|
| ½ | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
corn
fresh, cooked |
|
| 289 | ml/g |
kidney beans, canned
drained |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 3 | each |
scallions, spring or green onions
finely chopped |
|
| 118 | ml |
cilantro
chopped |
|
| 15 | ml |
canola oil
|
|
| 59 | ml |
salsa
|
|
| 2.5 | ml |
chili powder
|
|
Directions
Gently toss together all ingredients and chill several hours before serving.
