Bitsy's Kitchen
Red Bean Salad
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
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 evenly. 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