2 (15-ounce) cans red kidney beans, drained and rinsed
1 red onion, thinly sliced into rounds
fresh chopped parsley, to taste
fresh chopped mint, to taste
olive oil, to taste
1 lemon, halved
salt, to taste
pepper, to taste
thinly sliced lemon (optional)
mint sprigs (optional)
1. In a bowl, combine kidney beans, onion, parsley, and mint.
2. Drizzle with olive oil, then 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.)
3. Refrigerate for 2 hours before serving.
4. Season with salt and pepper. 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!