Ingredients
2 cans (16oz ea.) white kidney beans.
1 small red onion, peeled cored and sliced thin.
1/4 cup Private Selection Extra Virgin Olive Oil.
2 Tbsp. red wine vinegar
1/2 tsp kosher salt
1/2 tsp. freshly ground black pepper.
Preparation
Drain the beans in a sieve and rinse thoroughly under cold running water. Combine with the onion in a large bowl. Stir the remaining ingredients in a small bowl until blended. Add the beans and toss until coated. Let stand or chill briefly and toss again before serving.
