Top Bean Salad
2 (15-ounce) cans beans, rinsed and drained (e.g., kidney beans or black-eyed peas)
1 medium-sized tomato, chopped
1/2 an average-sized red onion, chopped
1 carrot, grated
1 handful pine nuts (optional)
olive oil, to taste
salt, to taste
black pepper, to taste
1. In a bowl, mix together beans, onion, and carrot, and pine nuts.
2. Add the olive oil a little bit at a time and stir until it's all nice and mixed. Season with salt and pepper.
You can serve this immediately, but it's better if left in the fridge for a couple of hours to give the flavors time to infuse. It improves over time, so it's better the next day, and so on.