2 c Red kidney beans; cooked
1 Onion; finely sliced
2 Apples; cored and chopped
1 tb Chopped parsley or
1 tb Chopped cilantro
1 ts Salt
1 pn Freshly ground pepper
1/2 ts Mustard
1 ts Basil, marjoram or oregano
2 To 4 garlic cloves
— finely minced 2 tb Olive oil
1 tb Wine vinegar
Put the beans in a salad bowl; combine with the rest of the ingredients. Quantities may be adjusted to suit your taste. From _Greek Vegetarian Cookery_ by Jack Santa Maria. Boston: Shambhala Publications, Inc., 1984. Pg. 116. ISBN 0-394-74197-8. Electronic format by Cathy Harned.