Turkish Kidney Bean Salad (Barbunya Pilaki)

• 1/2 cup olive oil
• 2 None onions, chopped
• 3 cloves garlic, chopped
• 1 None large potato, cut into small cubes
• 2 None mild green chilies, seeded, diced
• 2 None carrots, cut into small cubes
• 3 x 14 oz cans red kidney beans, drained and rinsed
• 1 None lemon, juiced, plus extra lemon juice to serve
• 6 None tomatoes, diced
• 1/3 cup parsley, chopped

1. Heat oil in a large saucepan on low. Saute onion for 5 minutes, until soft and pale golden. Add garlic, potato, chili and carrot and cook for another 5 minutes. Stir canned beans, lemon juice and tomatoes. Season to taste and cook for another 20 minutes.
2. Stir in parsley, reserving a little to garnish. Serve at room temperature, sprinkled with reserved parsley and drizzled with a little extra lemon juice.

olive oil, onions, garlic, potato, green chilies, carrots, red kidney beans, lemon, tomatoes, parsley

Taken from recipes-plus.com/api/v2.0/recipes/27162 (may not work)