Sweet And Sour Kidney Bean Salad

• 6 cups kidney beans, cooked and drained (or 2 cups dried kidney beans, soaked and cooked)
• 4 tablespoons ketchup
• 3 tablespoons freshly squeezed orange juice
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons lemon juice
• 1 tablespoon dry mustard
• 3 tablespoons brown sugar
• 2 garlic cloves, minced
• 1 cup sweet onion, diced (Vidalia, Hermiston reds, Walla Walla)
• 1/2 tablespoon black pepper
• 3 tablespoons fresh parsley, minced

1. Place the cooked kidney beans in a large non-reactive bowl.
2. In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
3. Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.

kidney beans, ketchup, freshly squeezed orange juice, olive oil, apple cider vinegar, lemon juice, mustard, brown sugar, garlic, sweet onion, black pepper, fresh parsley

Taken from www.food.com/recipe/sweet-and-sour-kidney-bean-salad-143294 (may not work)