Try this Onion Salad recipe, or contribute your own.
Suggest a better descriptionCombine 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
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 194 | ||
Calories from Fat: 43 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.3mg | 0 % | |
Potassium 491.8mg | 13 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 15.1g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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