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
3 tb Minced coriander, fresh
1 ts Chili powder
Combine onions, kidney beans & the peppers in a large shallow dish. Toss & set aside. Combine vinegar, cilantro & chili powder in a small bowl; stir well. Pour over vegetables & toss to coat. Cover & refrigerate for at least 8 hours, or overnight, stirring occasionally. Toss before serving.
Hamilton Spectator May 26, 1993