Fiesta Corn Salad

Yield: 4 to 6 servings; about 4 cups

Ingredients

• 1 (15 ounce) can dark red kidney beans or back beans, drained, rinsed
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 1 medium tomato, peeled, seeded and chopped
• 1/4 cup sliced scallions
• 1 jalapeño pepper, minced
• 1/4 cup chili sauce
• 3 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Lettuce leaves

Instructions

1. In large bowl, combine first 5 ingredients.
2. In small bowl, combine chili sauce and remaining ingredients except lettuce; pour over vegetables and stir to coat.
3. Chill.
4. Serve on lettuce.