This is a favorite summer salad we make often. You can try it with different beans, add celery and different colored bell peppers for a bright, festive look. Here I used the following:
red kidney beans
1 medium red bell pepper, coarsely chopped
half a medium onion, finely chopped
1/4 cup olive oil
1/4 cup salad vinegar
salt and pepper to taste
Rinse your beans.
Chop bell pepper, onion and celery (if using, I forgot to add the celery here!).
Mix equal parts olive oil and salad vinegar. I add salt and freshly ground pepper.
Whisk your dressing until it thickens a bit.
Combine all ingredients and enjoy! I serve at room temperature or slightly chilled. If you keep it too cold, the dressing congeals too much.