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.


Yield: 4 Servings