Recipe for Mexicorn Bean Salad

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Yield:

6 servings

Ingredients:

Amount	Ingredient
11 oz	can Mexican style corn
15 oz	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 tbl	vegetable oil
2 tsp	prepared mustard
3 x	yellow bell peppers

Instructions:

Instructions: 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.

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