Hot Chili Bean And Corn Salad
|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)|
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.