Onion Salad

8 hours Prep: 15 minutes Cook: 0 minutes

211 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3/4	cup	sweet onions	chopped
16	ounces	red kidney beans	cooked
1	cup	green bell pepper	diced
1	cup	sweet yellow bell peppers	diced
1	tablespoon	jalapeno pepper	minced
1/2	cup	white wine vinegar
2	tablespoons	vegetable oil
3	tablespoons	coriander	fresh
1	teaspoon	chili powder

Directions

Combine onions, kidney beans and the peppers in a large shallow dish.

Toss and set aside.

Combine vinegar, cilantro and chili powder in a small bowl; stir well.

Pour over vegetables and toss to coat.

Cover and refrigerate for at least 8 hours, or overnight, stirring occasionally.

Toss before serving.

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Nutrition Facts

Serving Size 269g

Amount per Serving

Calories 211 33% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 451mg	19%
Total Carbohydrate 29.0g	10%
Dietary Fiber 11.0g	45%
Sugars 4.0g
Protein 8.0g	16%

Vitamin A	6%		Vitamin C	60%
Calcium	8%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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