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
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
Lettuce leaves
Preparation
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.
In large bowl, combine vinegar, chili powder, salt and oil; blend well. Add all remaining ingredients except lettuce and bell peppers; blend well.
Spoon bean mixture into pepper halves. Serve immediately on lettuce-lined plates, or refrigerate until serving time.
