Tex, Mex Corn Salad
Ingredients:
- corn kernels - 2 1/2 cjups
- roasted red peppers, drained, sliced - 12 ounce jar
- finely chopped red onion - 1
- chopped jalapeno peppers (from a jar) - 1/4 cup
- red kidney beans, drained - 15 ounce can
- chopped parsley - 1/4 cup
- Italian salad dressing - 1/3 cup
- salt and pepper - to desired taste
Instructions:
In a bowl, combine corn, roasted peppers, onion, jalapeno peppers and kidney beans. Sprinkle chopped parsley over top. Drizzle salad dressing over the salad, add salt and pepper, toss; serve immediately
