Onion Salad

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Onion Salad


Servings: 4
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

Combine onions, kidney beans and the peppers in a large shallow dish. Toss
and set aside. Combine vinegar, cilantro and chili powder in a small bowl;
stir well. Pour over vegetables and toss to coat. Cover and refrigerate for
at least 8 hours, or overnight, stirring occasionally. Toss before
serving.

‘The Hamilton Spectator’ May 26, 1993

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