This is a print preview of "Mexicorn Bean Salad" recipe.

Mexicorn Bean Salad Recipe
by Global Cookbook

Mexicorn Bean Salad
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  Servings: 6

Ingredients

  • 11 ounce can Mexican style corn
  • 15 ounce red kidney beans -- liquid removed
  • 1 c. celery -- thinly sliced
  • 1 c. minced sweet onion
  • 1/4 c. apple cider vinegar
  • 1/4 c. salsa
  • 3 Tbsp. vegetable oil
  • 2 tsp prepared mustard
  • 3 x yellow bell peppers Radicchio leaves

Directions

  1. Combine first 8 ingredients in a large bowl; cover and chill. Cut peppers in half lengthwise; remove and throw away seeds. Spoon salad into peppers, and serve on radicchio leaves.
  2. Yield: 6 servings.