Title: Spicy Mexican Bean Salad
Categories: Main dish, Digest, Fatfree
Yield: 4 Servings

1 Red onion, sliced
1/4 c Water
1 tb Chili powder
2 c Cooked green beans
1 15oz can black beans,
-drained & rinsed
1 15oz can red kidney beans,
-drained & rinsed
1 15oz can white beans,
-drained & rinsed
1 1/2 c Frozen corn kernals, thawed
2 tb Chopped cilantro or parsley
-Chili-Cilantro Dressing
-(recipe following)

Place the onion in a saucepan with the water. Cook gently until the onion
is soft and separated into rings, 4 to 5 min. Add the chili powder and stir
until well mixed. Remove from heat. Combine all of the ingredients in a
large bowl and toss to mix well. Cover and chill for 1 to 2 hours to allow
flavors to blend. (I left out the chili powder-ac)

"Anne.Cox" <20676AC@msu.edu>

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip