Onion Salad
Yield
4 servingsPrep
15 minCook
0 minReady
8 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sweet vidalia onions
chopped |
|
| 16 | ounces |
red kidney beans
cooked |
|
| 1 | cup |
green bell peppers
diced |
|
| 1 | cup |
sweet yellow bell peppers
diced |
*
|
| 1 | tablespoon |
jalapeño pepper
minced |
|
| ½ | cup |
white wine vinegar
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
coriander
fresh |
|
| 1 | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sweet vidalia onions
chopped |
|
| 462.4 | ml/g |
red kidney beans
cooked |
|
| 237 | ml |
green bell peppers
diced |
|
| 237 | ml |
sweet yellow bell peppers
diced |
*
|
| 15 | ml |
jalapeño pepper
minced |
|
| 118 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
coriander
fresh |
|
| 5 | ml |
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.
