Onion salad
4 servings
Ingredients
| Quantity | 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 |
Directions
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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