Title: Southwestern Corn Salad
Categories: Vegetable Bean Vegetarian
Yield: 6 Servings

3	c	Fresh or frozen corn; cooked
10	oz	Of canned kidney beans drained
1		Red pepper; chopped
1		Green pepper; chopped
3		Green onions; finely chopped (both green and white parts)
1/2	c	Cilantro; chopped
1	tb	Canola oil
1/4	c	Salsa
1/2	ts	Chili powder

Gently toss together all ingredients and chill several hours before serving.

Serves: 8 Source: Jackie Olden

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