Ingredients
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (11 oz) no-salt-added whole kernel sweet corn, drained
1 1/2
cups grape tomatoes, each cut in half
1
cup chopped green bell pepper (1 medium)
1
cup chopped red bell pepper (1 medium)
1/2
cup sliced green onions (8 medium)
1/4
cup chopped fresh cilantro
3
tablespoons white wine vinegar or cider vinegar
3
tablespoons canola oil
1
tablespoon chili powder
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
