¾ lb. kidney beans
Salted water
1 Spanish onion, finely chopped
Finely-chopped parsley
6 tablespoons olive oil
4 tablespoons wine vinegar
Salt and freshly-ground black pepper
Generous pinch dry mustard
Lettuce
Soak kidney beans overnight in salted water. Bring the beans to the boil in their liquid and simmer for about 2 hours or until tender. Drain the beans. Add finely-chopped onion and parsley; moisten with olive oil and wine vinegar and season to taste with salt, pepper and a pinch of dry mustard. Mix the salad lightly and chill it. Serve bean salad on lettuce leaves and sprinkle generously with fine-chopped parsley.
Great Dishes of the World