Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Chopped sweet onions |
| 16 ounces | Cooked red kidney beans |
| 1 cup | Green bell pepper, diced |
| 1 cup | Yellow bell pepper, diced |
| 1 tablespoon | Minced jalapeno |
| ½ cup | White wine vinegar |
| 2 tablespoons | Vegetable oil |
| 3 tablespoons | Minced coriander, fresh |
| 1 teaspoon | Chili powder |
Combine onions, kidney beans & the peppers in a large shallow dish.
Toss & set aside. Combine vinegar, cilantro & chili powder in a small bowl; stir well. Pour over vegetables & toss to coat. Cover & refrigerate for at least 8 hours, or overnight, stirring occasionally. Toss before serving.
"The Hamilton Spectator" May 26, 1993