Search
by Ingredient

Onion Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by DACAMPBELL

YIELD

4 servings

PREP

15 min

COOK

0 min

READY

8 hrs

Ingredients

¾ 177
CUP ML SWEET VIDALIA ONIONS
chopped
16 462.4
OUNCES ML/G RED KIDNEY BEANS
cooked
1 237
CUP ML GREEN BELL PEPPERS
diced
1 237
CUP ML SWEET YELLOW BELL PEPPERS
diced *
1 15
TABLESPOON ML JALAPEÑO PEPPER
minced
½ 118
2 3E+1
TABLESPOONS ML VEGETABLE OIL
3 45
TABLESPOONS ML CORIANDER
fresh
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 211 33% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Email this recipe