Salmon Kidney Bean Salad
|Kidney beans||1⁄2 Cup (8 tbs)|
|Salmon||7 3⁄4 Ounce, drained (1 can)|
|Onion||1 Tablespoon, chopped|
|Parsley||2 Tablespoon, chopped|
|Lemon juice||1 Tablespoon|
Cook kidney beans according to preferred method.
Drain and reserve liquid for soup.
Break salmon into bite-size chunks.
Add cooked beans and remaining ingredients and toss lightly.
Chill before serving.
Serve on a bed of salad greens.