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Recipe submitted by hildeem@aol.com

Red Bean Salad

Ingredients (use vegan versions):

    2 15 oz. cans red kidney beans
    1 red onion, thinly sliced into rounds
    olive oil
    1 lemon, halved
    fresh chopped parsley
    fresh chopped mint
    salt and pepper to taste

Directions:

Drain and rinse the beans and place into a medium sized bowl.  Add the onions, parsley and mint and toss. Drizzle olive oil over the ingredients in the bowl and squeeze half a lemon over the top.  Toss to coat evely.  The beans should NOT be swimming in sauce, but should just be coated with the dressing.

Allow to marinate in the fridge for a couple of hours before serving.  Add salt and pepper to taste; and if necessary, adjust the olive oil-lemon juice balance to suit your taste.  Garnish with very thin slices of fresh lemon and mint sprigs.

This is a very refreshing summer salad!

Serves: 6

Preparation time: 15 minutes

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