Hot Chili Bean And Corn Salad - cooking recipe

Ingredients

2 (16 oz.) cans hot chili beans, drained
3 c. frozen corn with red and green peppers
4 medium ribs celery, thinly sliced (include leaves)
1/2 c. picante sauce
fresh cilantro (for garnish; optional)

Preparation

Combine beans, corn, celery and picante sauce. Set out at room temperature 1 hour before serving. To serve immediately, defrost corn in microwave. Cook on High for half of recommended cooking time or cook in boiling water according to package directions. Drain and cool slightly before adding to salad. Garnish with fresh cilantro leaves, if desired.