🫙 From the Spice Rack
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...
sideeasy
Prep15 min
Cook30 min
Total45 min
Ingredients8 items
Ingredients
- 3/4c chopped sweet onions
- 16ozcooked red kidney beans
- 1c green bell pepper, diced
- 1c yellow bell pepper, diced
- 1tb minced jalapeno
- 1/2c white wine vinegar
- 2tb vegetable oil
- 3tb minced coriander, fresh
Directions
- 1
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
- 2
Toss & set aside
- 3
Combine vinegar, cilantro & chili powder in a small bowl
- 4
stir well
- 5
Pour over vegetables & toss to coat
- 6
Cover & refrigerate for at least 8 hours, or overnight, stirring occasionally
- 7
Toss before serving
- 8
Hamilton Spectator May 26, 1993