| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Salads, Appetizers |
4 |
Servings |
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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