Name: 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

Southwest Bean and Corn Salad

Ingredients

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 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.