I normally prefer red onion in this dish, but all I bought was yellow, so I substituted. This salad is delicious and makes a great lunch. I love the lemon and parsley, it always reminds me of tabouli.
INGREDIENTS
3 cans of kidney beans
1 red bell pepper – diced
1 yellow bell pepper – diced
1/2 red onion – diced
1 small bunch of parsley – chopped
2 lemons – juiced
1 tbs olive oil
salt to taste
INSTRUCTIONS
1. Start off with draining and rinsing the kidney beans, then toss them in a bowl or tupperware.
Continue Reading in next page
ADVERTISEMENT
