Spicy Mexican Bean Salad

Yields:	4 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	5 minutes
	Ready In	1 hours

Ingredients

1	each	red onion	sliced
1/4	cup	water
1	tablespoon	chili powder
2	cups	green beans	cooked
15	oz	black beans	canned, drained and rinsed
15	oz	red kidney beans	canned, drained and rinsed
15	ounces	white beans	canned, drained and rinsed
1 1/2	cups	corn kernels	frozen, thawed
2	tablespoons	cilantro	or parsley, chopped
		---	Dressing, see recipe

Directions

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.

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