Onion salad

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

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