Yield: 4 servings
|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