Onion Salad

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