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Onion Salad

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

0 min

Ready

8 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¾ cup sweet vidalia onions
chopped
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16 ounces red kidney beans
cooked
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1 cup green bell peppers
diced
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1 cup sweet yellow bell peppers
diced
* Camera
1 tablespoon jalapeño pepper
minced
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½ cup white wine vinegar
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2 tablespoons vegetable oil
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3 tablespoons coriander
fresh
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1 teaspoon chili powder
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Ingredients

Amount Measure Ingredient Features
177 ml sweet vidalia onions
chopped
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462.4 ml/g red kidney beans
cooked
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237 ml green bell peppers
diced
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237 ml sweet yellow bell peppers
diced
* Camera
15 ml jalapeño pepper
minced
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118 ml white wine vinegar
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3E+1 ml vegetable oil
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45 ml coriander
fresh
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5 ml chili powder
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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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 21133% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 451mg 19%
Total Carbohydrate 10g 10%
Dietary Fiber 11g 45%
Sugars g
Protein 16g
Vitamin A 6% Vitamin C 60%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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