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Onion Salad

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      Title: ONION SALAD
 Categories: Salads, Appetizers
      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.
  
  Hamilton Spectator May 26, 1993
 
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