White Bean, Radish And Red Onion Salad
|Canned white kidney beans||540 Milliliter, drained (1 Can, 19 Ounce)|
|Red onion||1⁄2 Cup (8 tbs), chopped|
|Cucumber||1 Cup (16 tbs), thinly sliced or diced|
|Radishes||3⁄4 Cup (12 tbs), sliced|
|Garlic||1 Clove (5 gm), minced|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Lemon juice/Sherry vinegar||3 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Ground pepper||To Taste|
In sieve or colander, rinse beans under cold water; drain and place in salad bowl.
Add onion, cucumber, radishes, garlic and parsley; toss to mix.
Add lemon juice and oil, salt and pepper to taste; toss.
Salad can be prepared to this point, covered and refrigerated for up to 2 days.
At serving time, arrange salad on bed of red lettuce.