Spicy Mexican Bean Salad

Course : Salads
Serves: 4
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1 medium red onion -- sliced
1/4 cup water
1 tablespoon chili powder
2 cups cooked green beans
15 ounces black beans -- drained and rinsed
15 ounces red kidney beans -- drained and rinsed
15 ounces white beans -- drained and rinsed
1 1/2 cups frozen corn kernals -- thawed
2 tablespoons chopped cilantro or parsley -- chili-cilantro

Preparation / 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. (I left out the chili powder-ac)


Nutritional Information:

1118 Calories (kcal); 4g Total Fat; (3% calories from fat); 74g Protein; 205g Carbohydrate; 0mg Cholesterol; 58mg Sodium

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