Onion Salad

Categories: Salads | Appetizers

Serves: 4 Servings

Ingredients:

3/4 c Chopped sweet onions
16 oz Cooked red kidney beans
1 c Green bell pepper, diced
1 c Yellow bell pepper, diced
1 tb Minced jalapeno
1/2 c White wine vinegar
2 tb Vegetable oil
3 tb Minced coriander, fresh
1 ts Chili powder

Instructions:
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.

Hamilton Spectator May 26, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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