Southwestern Corn Salad

Yields:	8 servings
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3	cups	corn	fresh, cooked
10	ounces	kidney beans, canned	drained
1	each	sweet red bell pepper	chopped
1	each	green bell pepper	chopped
3	each	scallions, spring or green onions	finely chopped
1/2	cup	cilantro	chopped
1	tablespoon	canola oil
1/4	cup	salsa
1/2	teaspoon	chili powder

Gently toss together all ingredients and chill several hours before serving.

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Not spicy enough for my taste, but definitely a hit with the crowd. A good hearty and tasty chili!

Reviewed by Amer