One can of pinto beans may be substituted. Drain canned corn; or thaw frozen corn. The jalapeno pepper may be omitted. Combine all the vegetables in a medium bowl. In a small bowl, whisk together the vinegar, oil, chili powder, sugar and salt (if using it). Pour over the vegetable mixture. Cover and chill for at least a half hour so the flavors will blend. Can be refrigerated for 1-2 days ahead if desired. Stir before serving. Each of the 4 servings contains 205 calories and 4 grams of fat. Date: Sat, 29 Jun 1996 11:59:01 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 4|
|Calories from Fat: 32 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 347.2mg||12 %|
|Potassium 581mg||15 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 21.8g|
|Protein 8.1g||12 %|
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Calories per serving: 178
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