Bell Pepper, Corn, and Bean Salad | NDSU Agriculture

Ingredients

• 1 tablespoon olive oil, vegetable oil, or your favorite cooking oil
• 1 cup corn, frozen or canned, rinsed and drained
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 1 (15-ounce) very low sodium canned pinto beans, rinsed and drained*
• 1 (15-ounce) very low sodium canned dark red kidney beans, rinsed and drained*
• 1 medium yellow bell pepper, chopped into 1 in. pieces**
• 1 medium head romaine, quartered lengthwise through the core, washed
• ½ cup of low-sodium salsa, your preferred brand
• ⅓ cup your favorite cheese, optional
• Fresh cilantro for garnish, optional
• Salad dressing, optional