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Hot Chili Bean And Corn Salad

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Ingredients
  Canned hot chili beans 32 Ounce, drained (2 Cans, 16 Ounce Each)
  Frozen corn with red and green peppers 3 Cup (48 tbs)
  Celery rib with leaves 4 Medium, thinly sliced
  Picante sauce 1⁄2 Cup (8 tbs)
  Fresh cilantro 1 Tablespoon (For Garnish)
Directions

Combine beans, com, celery, and picante sauce.
Set out at room temperature one hour before serving.
Cook on high for half of recommended cooking time or cook in boiling water according to package directions.
Drain and cool slightly before adding to salad.
Garnish with fresh cilantro leaves if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Corn

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