Mexican Salad Recipe
Ingredients
19 oz (540 ml) canned red kidney beans, drained
19 oz (540 ml) canned corn niblets, drained
1 sweet red pepper, cut into strips
Spicy Dressing
1/4 cup (60 ml) light oil
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) lemon juice
1 garlic clove, finely sliced
1/2 green bell pepper, seeded, finely chopped
Salt and pepper
Pinch of chili powder
Directions
– In a salad bowl, combine kidney beans, corn niblets and pepper and set aside.
– In a small bowl, mix together all dressing ingredients. Pour over vegetables.
– In a small bowl, mix together all dressing ingredients. Pour over vegetables.
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