Spicy mexican bean salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red onion, sliced | |
| ¼ | cup | Water |
| 1 | tablespoon | Chili powder |
| 2 | cups | Cooked green beans |
| 1 | 15oz can black beans, drained & rinsed | |
| 1 | 15oz can red kidney beans, drained & rinsed | |
| 1 | 15oz can white beans, drained & rinsed | |
| 1½ | cup | Frozen corn kernals, thawed |
| 2 | tablespoons | Chopped cilantro or parsley Chili-Cilantro Dressing (recipe following) |
Directions
Place the onion in a saucepan with the water. Cook gently until the onion is soft and separated into rings, 4 to 5 min. Add the chili powder and stir until well mixed. Remove from heat. Combine all of the ingredients in a large bowl and toss to mix well. Cover and chill for 1 to 2 hours to allow flavors to blend. (I left out the chili powder-ac)
"Anne.Cox" <20676AC@...>
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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