White Bean Salad

• 1 (20 oz.) can white kidney beans
• salt and pepper to taste
• juice of 2 lemons
• 1/4 c. olive oil
• romaine lettuce leaves
• 2 Tbsp. finely chopped Italian parsley
• 2 medium red or white onions, quartered and sliced thin
• 1 cucumber, peeled, quartered and sliced thin
• 1/2 c. quartered black olives
• 2 ripe tomatoes, quartered and sliced thin

1. Drain beans (and rinse if you prefer), then place them in a large bowl.
2. Add salt, pepper, half the lemon juice and half the oil.
3. Mix gently with a fork and spoon.
4. Scoop the mixture into a serving platter lined with lettuce leaves.
5. Garnish rim of platter with parsley, reserving some to sprinkle lightly over beans. Place the tomato and onion slices in alternating rows on top of beans or in a circle design.
6. Sprinkle with remaining olive oil, lemon juice and reserved parsley.
7. Refrigerate for a
8. half hour before serving.
9. Yield:
10. 4 servings.

white kidney beans, salt, lemons, olive oil, romaine lettuce leaves, italian parsley, red, cucumber, quartered black olives, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396791 (may not work)