2 (15-ounce) cans kidney beans, drained well
1 (12-ounce) package extra firm tofu, cut into small cubes
1 (6-ounce) can sliced olives, drained well
1/2 cup chopped fresh parsley
2 to 3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice or cider vinegar or a little of both
salt, to taste
pepper, to taste
Combine all ingredients in a bowl. Chill for a few hours and serve.
Great for picnics, luncheons, and work pot lucks -- even people who swear they hate tofu love this salad. And it is sooo easy to make.