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

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)