Black and White Bean Salad

 

3

large red bell peppers

1/4

cup red wine vinegar

1

teaspoon chili powder

1/4

teaspoon salt

2

tablespoons oil

1

cup finely chopped jicama

1

(15.5-oz.) can Green Giant® Great Northern Beans, drained, rinsed

1

(15-oz.) can Green Giant® or Progresso® Black Beans, drained, rinsed

1

(7-oz.) can Green Giant® Niblets® Whole Kernel Sweet Corn, drained

1

(4.5-oz.) can Old El Paso® Chopped Green Chiles

Lettuce leaves

• 1 In Dutch oven or large saucepan, bring 6 cups water to a boil. Meanwhile, cut bell peppers in half lengthwise; remove seeds. Place peppers in boiling water for 2 minutes. Drain; rinse with cold water until cool.
• 2 In large bowl, combine vinegar, chili powder, salt and oil; blend well. Add all remaining ingredients except lettuce and bell peppers; blend well.
• 3 Spoon bean mixture into pepper halves. Serve immediately on lettuce-lined plates, or refrigerate until serving time.