Title: Onion Salad
Categories: Salad Appetizer
Yield: 4 Servings

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 & 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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