Kidney Bean Salad

A great make-ahead salad of kidney beans, cucumber, tomato and fresh mint in a tangy lemon-olive oil dressing. Great for picnics, potlucks, barbecues and summertime entertaining. From my mother.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1 (15 1/4ounce) can red kidney beans, rinsed and drained
• 1⁄4 cup fresh parsley, chopped
• 2  tablespoons green onions, minced (or scallions)
• 2  teaspoons mint, minced (fresh or dried)
• 1  cup fresh tomato, chopped
• 1  cup  peeled cucumber, diced
• 3  tablespoons olive oil (or vegetable oil)
• 3  tablespoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Place beans, parsley, onions, mint, tomato and cucumber into a medium-sized bowl. Mix remaining ingredients and pour over bean mixture; toss well. Cover and refrigerate several hours or overnight.
2. Cook time does not include chill time.
3. Makes about 4 cups.