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Prep 20min
Total20min
Ingredients11
Servings6
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Ingredients
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 great northern beans, drained, rinsed
1
(15-oz.) can Progresso™ black beans, drained, rinsed
1
(7-oz.) can whole kernel sweet corn, drained
1
can (4 oz) Old El Paso™ Chopped Green Chiles
Lettuce leaves
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Steps
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.
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This recipe is a variation of the summertime favorite, three bean salad. Our salad combines two popular types of canned beans, black beans and Great Northern beans.
Red wine vinegar has a stronger flavor than white vinegar. The red vinegar gives foods a dark rosy color and a slight red wine flavor.
Top filled peppers with shredded colby-Jack or Cheddar cheese and a spoonful of salsa.
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