|Mandarins||2 Can (20 oz)|
|Mixed green and black olivs||1⁄4 Pound, mixed|
|Coriander seed||1 Pinch|
Peel and remove pith from oranges, and slice thinly.
Peel and thinly slice the onions, and stone the olives.
Toss together in the oil until all is coated, then season with ground coriander seeds, salt, pepper and paprika.
Toss again and chill.
If using canned mandarins, drain before using.