Spicy Mexican Bean Salad

1 Red onion, sliced

1/4 c Water

1 T 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 T 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)