MEXICORN BEAN SALAD

[Guest guest]

MEXICORN BEAN SALAD

 

11 ounce can Mexican style corn

15 ounces red kidney beans drained

1 cup celery thinly sliced

1 cup chopped sweet onion

1/4 cup apple cider vinegar

1/4 cup salsa

3 tablespoons vegetable oil

2 teaspoons prepared mustard

3 yellow bell peppers

Radicchio leaves

 

Combine first 8 ingredients in a large bowl; cover and chill. Cut peppers in

half lengthwise; remove and discard seeds. Spoon salad into peppers, and

serve on radicchio leaves. Yield: 6 servings.