Title: Southwestern corn salad
 Categories: Vegetables, Salads
      Yield: 8 Servings
 
      3 c  Fresh or frozen corn,
           -cooked
     10 oz Of canned kidney beans,
           -drained
      1    Red pepper, chopped
      1    Green pepper, chopped
      3    Green onions, finely
           -chopped (both green and
           -white parts)
    1/2 c  Cilantro, chopped
      1 tb Canola oil
    1/4 c  Salsa
    1/2 ts Chili powder
 
  Gently toss together all ingredients and chill several hours before
  serving.